Christmas Butter Fudge

Place sugar, milk, butter and salt in large saucepan.

Bring to boil, stirring constantly, until sugar is dissolved. Cook over moderate heat, stirring occasionally, until mixture forms a soft ball when dropped into cold water (236° on candy thermometer). Remove from heat and place pan in cold water.

Do not stir or beat until cooled to lukewarm.

Add vanilla and beat until thick and creamy.

Quickly fold in nuts and cherries.

Pour into greased 8-inch square pan.

Let stand at room temperature until firm.

Cut into squares and decorate with candied fruit.