2 c. granulated sugar
Dash of salt
1/2 tsp. vanilla
1/2 c. Maraschino cherries, chopped
1 c. heavy cream
1/8 tsp. salt
1/2 c. nuts, chopped

Bring sugar, cream and dash of salt to a boil over moderate heat, stirring constantly. When boiling point is reached, add 1/8 teaspoon salt. Cook until mixture reaches softball stage. Remove from heat and let stand until almost cold. Beat until mixture is thick and creamy. Cover with a damp cloth and let stand for 1/2 hour. Add vanilla, nuts, and cherries and work in with hands. Press into a shallow, waxed paper lined pan. Makes about 1 pound.