1 1/2 lbs. white chocolate
1 can Eagle Brand sweetened milk

Melt the above in a heavy pan over low heat; remove and stir in 1/8 teaspoon salt and 1 cup chopped candied cherries. Pour into 8-inch square pan lined with waxed paper; chill until firm.

Turn out on a cutting board, peel off the paper, and cut into squares. Store loosely covered at room temperature.