4 cups sugar
2 cups milk
1/2 cup (1 stick) butter
1/4 tsp. salt
1 tsp. vanilla
1/4 cup finely chopped candied cherries
1/4 cup blanched pistachios

Combine sugar, milk, butter and salt in large saucepan; bring to boiling point, stirring constantly until sugar is dissolved.

Cook over medium heat, stirring occasionally, to soft ball stage (236°F on candy thermometer).

Remove from heat immediately; set pan in cold water.

Note: Do not stir or beat until cooled to lukewarm (110°F on candy thermometer).

Add vanilla; beat until candy becomes thick, creamy and loses its shine.

When at setting point, add cherries and nuts; fold in quickly.

Pour into buttered 8-inch square pan; let stand at room temperature until firm.

Cut into squares; decorate with candied fruit, if desired.

Cooks Note: Use of a candy thermometer is recommended.

Makes 2 1/2 pounds fudge.