2 c. granulated sugar
1/2 c. milk
1/2 c. light cream
1 tbsp. light corn syrup
1/2 tsp. salt
1 tbsp. butter
1 tsp. vanilla
1/4 c. chopped candied cherries

Butter sides of a heavy 2 quart saucepan. In it combine sugar, milk, cream, corn syrup and salt. Cook over medium heat, stirring constantly until sugar dissolves and mixture comes to a boil. Then cook until soft ball stage (238).

Remove from heat and cool to lukewarm without stirring. Add butter and vanilla. Beat vigorously until mixture becomes very thick and starts to lose its gloss. Quickly stir in the chopped cherries and spread in a buttered 9x5x3 inch pan. Score in squares while warm. Cut when cool and firm.