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FIRST STEP:Line your 8x8 baking pan with parchment paper
Dice your cherries and place them on a paper towel to dry for ½ hour
SECOND STEP:In a mid size saucepan combine the sugar, butter, cream and the salt
Bring this to a boil
THIRD STEP:Immediately put a candy thermometer into the pan
Continue to cook the fudge, stirring frequently
FOURTH STEP:When the thermometer reaches 235*, remove the pan from the heat
Add in the white chocolate chips and the marshmallow Cream slowly, while alternating
Stir until the chips and marshmallow cream are melted
FIFTH STEP:Add in the pink food coloring
Dump in the chopped cherries and stir to mix well
Pour the fudge into the pan and smooth it out
SIXTH STEP:Allow the fudge to sit at room temperature for 3 to 4 hours
Using the parchment paper, remove the fudge from the pan
Cut into 1 inch pieces before serving.