Cherry-Nut White Fudge

• 2 teaspoons plus 1/4 cup butter, divided
• 2 cups sugar
• 1 cup half-and-half cream
• 1/4 cup light corn syrup
• 1/2 teaspoon salt
• 1 cup miniature marshmallows
• 1 teaspoon vanilla extract
• 1/2 cup pecan halves
• 1/3 cup red candied cherries
• 1/3 cup green candied cherries

1. Line an 8-in. square dish with foil and grease the foil with 2 teaspoons butter; set aside.
2. In a large heavy saucepan, combine the sugar, cream, corn syrup, salt and remaining butter. Bring to a boil over medium heat, stirring until sugar is dissolved. Cook over medium-low heat, without stirring until a candy thermometer reads 240u0b0 (soft-ball stage). Remove from the heat; stir in marshmallows and vanilla.
3. With a wooden spoon, beat until mixture begins to lose its gloss, about 10 minutes. Fold in pecans and candied cherries. Pour into prepared pan. Refrigerate for 2 hours or until firm.
4. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

butter, sugar, cream, light corn syrup, salt, marshmallows, vanilla, pecan halves, red candied cherries, green candied cherries

Taken from www.tasteofhome.com/recipes/cherry-nut-white-fudge/ (may not work)