Serving Size : 64
1-1/2 cups sugar
2/3 cup milk
1/4 cup butter or margarine
1-1/2 cups white chocolate chips
1 teaspoon vanilla
1/2 cup sliced almonds, toasted
1/2 cup dried cherries
Line a 8″ square pan with foil. Grease foil. Mix sugar and milk in a heavy 3 quart saucepan. Add butter and bring to a boil over med. heat, stirring constantly. Without stirring, boil vigorously 5 min. Remove from heat.
Add chips and vanilla. Stir, then whisk until chips melt and mixture is smooth. Stir in almonds and cherries; spread in prepared pan. Refrigerate 6 hours or until firm. Invert pan, peel off foil, invert fudge and cut in 1″ squares.