Cranberry Nut Fudge

From the kitchen of Francesca Routon

1 1/2 sticks butter
3 cups sugar
2/3 cup evaporated milk
12 ounce package white chocolate chips
1 jar marshmallow cream
1 cup chopped pecans
1 teaspoon vanilla
2 cups craisins
1/4 teaspoon red food coloring
1/4 cup crème de cacao (optional)

Light spray 9 inch square pan. Mix margarine, sugar and milk in saucepan, stirring constantly. Boil to soft ball (approx. 5 minutes), stirring to avoid scorching. Remove from heat. Stir in nuts and craisons and food coloring. Stir in chips and vanilla (and crème de cacao, if desired) Mix thoroughly and pour into pan. Cool. Cut.