spray a 9" square baking pan with nonstick cooking spray. Spray inside of a large heavy saucepan.
Combine sugar, cream, butter, and syrup in prepared saucepan. Cook over medium heat until sugar dissolves and mixture comes to a boil, stirring frequently. Wash down sugar crystals.
Attach candy thermometer to side of pan, making sure the bulb is submerged in the sugar mixture but not touching bottom of pan.
Continue cookig about 6 minutes or until sugar mixture reaches softball stage ( 234 ) on the candy thermometer, stirring frequently.
Remove from heat. let stand 10 minutes ( DO NOT STIR )
Add white chocolate and vanilla, stir 1 minute or until chocolate is melted and mixture is smooth. Stir in cherries and walnuts.
Spread mixture evenly in prepared pan. Score into 64 squares while fudge is still warm. Refrigerate until firm. Cut along lies into squares.
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