1 1/2 lb. white chocolate
1 can Eagle brand milk
1/8 tsp. salt
1 tsp. vanilla extract
1 c. chopped candied cherries

In heavy saucepan, melt 1 1/2 pounds chocolate with Eagle brand milk. Stir until smooth, remove from heat. Stir in 1/8 teaspoon salt, vanilla and cherries. Spread evenly into wax paper-lined 8 inch square pan. Chill 2 to 3 hours until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature. Makes about 2 1/2 pounds.