-Nancy Speicher DPXX20A
      3 c  Sugar

    1/2 ts Salt

      1 c  Light cream

    1/2 c  Milk

    1/4 c  Light corn syrup

      2 tb Butter or margarine

      2 ts Vanilla

      1 c  Candied cherries; quartered

   1. Combine sugar, salt, cream, mil, corn syrup and butter in a large

  heavy saucepan.
   2. Cook over medium heat, stirring constantly, until mixture comes to

  boiling. Continue cooking, stirring occasionally, until candy
  thermometer reaches 238F. (soft-ball stage)
  3. Remove from heat, leaving thermometer in the saucepan. Cool to

  100F.

   4. Add vanilla. Beat briskly until fudge thickens and begins to lose

  its gloss. Stir in cherries.
   5. Pour into buttered 8" square pan. Cool. Cut into squares when

  firm.
   Makes 1 3/4 pounds
  From Family Circle 12/74 - Old-Fashioned Christmas Goodies