White Chocolate Creme Fudge

3 cups granulated sugar
1 cup evaporated milk
6 tablespoons (3/4) stick butter
1 pint Marshmallow Creme
12 ounces white chocolate, cut into small pieces
1 cup chopped pecans
4 ounces candied cherries or other candied or dried fruit

Bring sugar, milk and butter to a boil over low heat, stirring constantly. Cook to 237 degrees F on a candy thermometer.

Remove from heat and add Marshmallow Cr me, white chocolate, nuts and cherries. Stir until the Marshmallow Creme and chocolate are melted. Pour into a buttered 13 x 9-inch pan. Cool, then cut into 6 dozen pieces.