INSTRUCTIONS
Line your 8×8 inch pan with parchment paper.
Place the cut cherries on a plate and pat dry with a paper towel.
You want to make sure to get as much of the liquid out as possible.
In a medium-sized saucepan, add the butter, sugar, cream and salt.
Over medium-high heat, stir until the sugar and butter melt.
Bring the mixture to a boil.
Immediately insert a candy thermometer.
Continue cooking the caramel, stirring frequently.
Once the candy thermometer until it reaches 235F remove the pan from the heat.
Slowly add the white chocolate chips and marshmallow creme.
Stir until the chips and cream are melted and combined.
Stir in the pink food coloring.
Add the chopped cherries and stir to combine.
Pour the caramel into the prepared pan.
Smooth the caramel into an even layer.
Let the caramel harden at room temperature for 3-4 hours.
Cut into small 1-inch pieces before serving.