Christmas Butter Fudge

Ingredients

• 0.5 cup butter 
• 0.3 cup candied cherries finely chopped
• 2 cups milk 
• 0.3 cup pistachios 
• 0.3 teaspoon salt 
• 4 cups sugar 
• 1 teaspoon vanilla extract 

Equipment

• frying pan
• sauce pan
• candy thermometer

Directions

1. Combine sugar, milk, butter and salt in large saucepan. Bring to a boil, stirring constantly until sugar is dissolved. Cook over medium heat, stirring occasionally, until candy thermometer reads 23
2. Remove from heat immediately; set pan in cold water. Do not stir or beat until cooled to lukewarm.
3. Add vanilla; beat until candy becomes thick and creamy and loses its shine. When candy begins to set, add cherries and nuts; fold in quickly.
4. Pour into buttered 8" x 8" pan.
5. Let stand at room temperature until firm.
6. Cut into squares.Packaging instructions:Painted Box: Apply primer, then light blue paint to the outside of a small round paper maché box and lid; allow to dry. Apply self-adhesive snowflake-shaped stickers to the box. For the knob, stack and glue several white buttons to the lid.