Cherry Walnut White Chocolate Fudge

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.