3 c. sugar
1 sm. can evaporated milk
3/4 c. butter
12 oz. semi-sweet chocolate pieces
1 (7 oz.) jar marshmallow cream
1 c. chopped pecans
1 c. candied cherries, chopped
3 oz. rum extract

Combine sugar, milk and butter in heavy saucepan. Heat to boiling over medium heat, stirring constantly. Cook for 5 minutes or candy thermometer reaches 238 degrees, soft ball.

Remove from heat, add chocolate pieces, stir until smooth and melted; beat in marshmallow cream, nuts, cherries and rum extract until well blended.

Spoon into buttered 8 x 8 x 2 inch pan; let stand until set. Cut into squares. Store between layers of waxed paper in a metal tin with tight lid. Makes 3 pounds.