3 cups granulated sugar
3/4 cup margarine
2/3 cup evaporated milk (5 1/3 ounce can)
1 cup chopped nuts
1 teaspoon vanilla extract
12 ounces white chocolate or 1 (12 ounce) package
semisweet chocolate pieces
1 (7 ounce) jar Marshmallow Creme
Grease a 13 x 9-inch pan. Set aside.
Combine sugar, margarine and milk in heavy 2 1/2 quart saucepan;
bring to full rolling boil, stirring constantly. Boil 5 minutes
over medium heat or until candy thermometer reaches 238 degrees
F, stirring constantly to prevent scorching.
Remove from heat, then stir in chocolate until melted. Add Marshmallow
Creme, nuts and vanilla extract; beat until well blended. Pour
into prepared pan. Garnish with maraschino cherries. Cool at
room temperature. Cut into squares.