Ingredients

1 1/2 cups granulated sugar
1/2 cup whipping cream
1/2 cup unsalted butter
1/2 teaspoon salt
7-ounce jar marshmallow creme
12 ounces premium white chocolate, chopped
3/4 cup dried cranberries, chopped
1/2 cup chopped hazelnuts, toasted
Lightly butter 13- by 9-inch pan; set aside.

Heat sugar, butter, cream and salt in heavy 3-quart saucepan over medium heat, stirring constantly until boiling. Continue cooking 5 minutes or until candy thermometer reaches 234 F; remove from heat.
Stir in marshmallow creme. Add white chocolate, mixing until well blended. Stir in cranberries and nuts; mix well.
Spread into prepared pan. Let stand 3 hours or chill until firm. Cut into small squares. Store in airtight containers in a cool place or refrigerator. Freeze if not serving within 1 week. Makes about 5 1/2 dozen pieces.

Directions

Flavor variations:

— Peppermint White Chocolate Fudge. Omit cranberries and hazelnuts. Add 3/4 cup crushed candy canes or striped peppermint candies to fudge mixture.

— Cherry Almond Fudge. Substitute dried cherries and toasted slivered almonds for cranberries and hazelnuts.

— Apricot Walnut Fudge. Substitute dried apricots and toasted walnuts for cranberries and hazelnuts.

Nutrition information per piece: 70 cal., 2.5 g fat, 9 g carbo.