Title: Cherry walnut white chocolate fudge
 Categories: None
      Yield: 1 Servings
 
      1 c  Walnuts
      3 c  Sugar
      1 c  Whipping cream
    1/2 c  Butter
    1/4 c  Light corn syrup
      8 oz Premium white chocolate;,
           -chopped
      1 ts Vanilla
      1 c  Chopped dried cherries; *1
           Tart cherries and fresh mint
           -leaves; for garnish
 
  YIELD: 64 candies
  
  NOTES: *1: To Prepare Cherries take: 1 package (3 ounces) dried
  cherries; 1/2 cup kirsch. Place cherries on cutting board. Finely
  chop into uniform pieces with chef's knife. Combine cherries and
  kirsch in small bowl. Cover with plastic wrap; let stand at room
  temperature overnight.
  
  DIRECTIONS: 1. PREHEAT oven to 375 degrees F. To toast walnuts,
  spread on baking sheet. Bake 6 to 8 minutes until lightly browned and
  fragrant, stirring occasionally.
  
  2. Remove from baking sheet to cutting board; cool slightly. Chop
  walnuts into uniform pieces with chef's knife, set aside.
  
  3. Spray 9 x 9-inch pan with nonstick cooking spray. Spray inside of
  heavy large saucepan.
  
  4. Combine sugar, cream, butter and syrup in prepared saucepan. Cook
  over medium heat until sugar dissolves and mixture comes to a boil,
  stirring frequently. Wash down sugar crystals. (Dip pastry brush in
  hot water. Gently brush crystals down into sugar mixture or let them
  collect on brush bristles. Dip brush frequently into hot water to
  clean off bristles.)
  
  5. Attach candy thermometer to side of pan, making sure bulb is
  submerged in sugar mixture but not touching bottom of pan.
  
  6. Continue cooking about 6 minutes or until sugar mixture reaches
  soft-ball stage (234 degrees F.) on candy thermometer, stirring
  frequently. If candy thermometer is not available, use cold water
  test for candy.
  
  7. Remove from heat; let stand 10 minutes. (Do not stir.)
  
  8. Add white chocolate and vanilla; stir 1 minute or until chocolate
  is melted and mixture is smooth. Stir in cherries and reserved
  walnuts.
  
  9. Spread evenly in prepared pan with narrow metal spatula. Score
  into 64 squares by cutting 8 sections lengthwise and 8 sections
  crosswise halfway through fudge with sharp knife while fudge is still
  warm.
  
  10. Refrigerate until firm. Cut along score lines into squares.
  Garnish, if desired. Store in airtight container at room temperature.