Opera Fudge

Directions

1. 1
   Butter sides of heavy 2 quarts (1900 ml) saucepan.
2. 2
   Combine sugar, milk and salt.
3. 3
   Heat over medium heat, stirring constantly until sugar dissolves and mixture comes to a boil.
4. 4
   Cook to soft-ball stage at 238 degrees (125 C.), stirring only if necessary.
5. 5
   Immediately remove from heat.
6. 6
   Add butter and cool to lukewarm at 110 degrees (45 C.) without stirring.
7. 7
   Add vanilla and beat vigorously until mixture begins to hold its shape.
8. 8
   Add marshmallow creme and beat until fudge becomes very thick and starts to lose its gloss.
9. 9
   Quickly stir in cherries and spread in a buttered shallow pan.
10. 10
    Score into squares while warm; cut when firm.