3 cups granulated sugar
1/2 teaspoon salt
1 cup light cream
1/2 cup milk
1/4 cup light corn syrup
2 tablespoons butter or margarine
2 teaspoons vanilla extract
1 cup candied cherries, quartered

Combine sugar, salt, cream, milk, corn syrup and butter in a large heavy saucepan.

Cook over medium heat, stirring constantly, until mixture comes to boiling. Continue cooking, stirring occasionally, until candy thermometer reaches 238 degrees F (soft-ball stage).

Remove from heat, leaving thermometer in the saucepan. Cool to 100 degrees F.

Add vanilla extract. Beat briskly until fudge thickens and begins to lose its gloss. Stir in cherries.

Pour into buttered 8-inch square pan. Cool. Cut into squares when firm.

Yield: 16 servings