White Christmas Cherry-Almond Fudge
2 cups sugar
2/3 cup whipping cream
1/2 cup butter
1 (12 oz) package white chocolate chips
1/2 tsp almond extract
1 cup snipped dried tart red cherries
1/2 cup sliced/slivered almonds (optional)
Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Lightly butter the foil and set aside.
Butter sides of a heavy, medium saucepan. Add sugar, milk and butter to saucepan and bring to a boil over medium heat stirring constantly. Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and continue to stir for 7-10 minutes until your thermometer reads 234°F.
Once your mixture hits the appropriate temperature, remove from heat and grab a wooden spoon. Add the chocolate chips stirring vigorously until the chocolate is completely melted and smooth. If you like, stir in almond extract. Add the marshmallow creme and mix until well blended. Stir in dried cherries. Quickly pour into prepared pan. Chill candy overnight.
When firm, use foil to lift fudge from pan. Cut into squares. Store in a tightly covered container in refrigerator.