2 c. sugar
2 tbsp. corn syrup
3/4 c. milk
2 tbsp. butter
1/4 c. candied cherries, cut up
1 tsp. vanilla
Sprinkle of salt
1/2 c. blanched pistachio nuts

Put sugar, syrup and milk together in deep saucepan. Stir over heat until sugar is dissolved and mixture boils. Continue to cook without stirring until a little tested in cold water forms a medium ball (or reaches 235 degrees on thermometer).

Remove from fire, add butter and test. Cool to near lukewarm. Add vanilla and beat until creamy. Add nuts and cherries and drop from spoon on waxed paper or pour onto buttered pan and cut in squares.