White Christmas Fudge

3 cups sugar

1/2 stick margarine

5 1/3-ounce can evaporated milk

7-ounce jar marshmallow creme

1 1/2 teaspoons vanilla

1/2 pound Brazil nuts, coarsely chopped

1/2 pound pecans, coarsely chopped

1/2 pound walnuts, coarsely chopped

1/4 pound candied red cherries, halved

1/4 pound candied green cherries, halved

Butter a 9-by-13-by-2-inch pan.

Combine first 3 ingredients in large saucepan, stirring over medium heat until smooth and melted. Bring to boil and cook for 5 minutes, stirring constantly, until candy thermometer registers 238° F. (soft-ball stage).

Remove from heat and quickly stir in marshmallow creme. Add all remaining ingredients. Stir well; mixture will be stiff. Press into prepared pan and cool. When cool, cut into small squares.