Servings: 3 dozen
1/2 cup (1 stick) butter
3/4 cup whipping cream
2 cups sugar
12 ounces semisweet chocolate, coarsely chopped
1 jar (7 ounces) marshmallow creme
1 cup slivered almonds, chopped
1 cup dried cherries, chopped
1 teaspoon almond extract
In a heavy saucepan, combine butter, cream and sugar. Bring to a full rolling boil over medium-high heat, Stirring constantly. Reduce heat to medium and continue to boil, stirring frequently, 8 to 10 minutes or until mixture reaches 234°F (use candy thermometer).
Remove from heat; add chocolate and marshmallow creme; stir until smooth. Add, almonds, cherries, and extract; mix until well blended. Pour mixture into a 9-inch square pan lined with buttered foil. Chill; cut into 1 1/2-inch squares.
Store in an airtight container in the refrigerator for up to one week.