Moondance Fudge

[kirra]

Moondance Fudge

Ingredients:

3 c. sugar
3/4 c. butter
2/3 c evaporated milk
1 c. dried cranberries
1 (12 oz.) pkg. white chocolate pieces
1 (7 oz.) jar marshmallow creme
1 tsp. vanilla

Preparation:

Combine sugar, butter and milk in heavy, large saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat. Stir in chocolate pieces until melted. Add marshmallow creme, blend well. Then stir in nuts and vanilla. Pour into a greased 9 x 13 inch pan. Cool at room temperature at least 4 hours, cut into squares.

Note: Keeps well in frig; do not freeze fudge--it gives it a weird texture.