Opera Fudge

• 2 cups (475 ml) sugar
• 1 cup (225 ml) milk
• 1/2 tsp (2 ml) salt
• 1 tbsp (15 ml) butter
• 1 tsp (5 ml) vanilla
• 1/2 cup (125 ml) marshmallow creme
• 1/2 cup (125 ml) chopped candied cherries

1. Butter sides of heavy 2 quarts (1900 ml) saucepan.
2. Combine sugar, milk and salt.
3. Heat over medium heat, stirring constantly until sugar dissolves and mixture comes to a boil.
4. Cook to soft-ball stage at 238 degrees (125 C.), stirring only if necessary.
5. Immediately remove from heat.
6. Add butter and cool to lukewarm at 110 degrees (45 C.) without stirring.
7. Add vanilla and beat vigorously until mixture begins to hold its shape.
8. Add marshmallow creme and beat until fudge becomes very thick and starts to lose its gloss.
9. Quickly stir in cherries and spread in a buttered shallow pan.
10. Score into squares while warm; cut when firm.

sugar, milk, salt, butter, vanilla, marshmallow creme, candied cherries

Taken from online-cookbook.com/goto/cook/rpage/000B64 (may not work)