|Sugar||4 Cup (64 tbs)|
|Milk||3 Cup (48 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Finely chopped dry roasted pistachios||1⁄4 Cup (4 tbs)|
|Candied red cherries||1⁄2 Cup (8 tbs), candied|
|Candied green cherries||1⁄2 Cup (8 tbs), candied|
Combine first 4 ingredients in a large Dutch oven.
Cook over low heat, stirring constancy, until sugar dissolves.
Increase to medium heat and cook, stirring occasionally, until mixture reaches soft ball stage (234°).
Remove from heat (do not stir).
Cool to lukewarm (110°).
Add vanilla and pistachios; beat with a wooden spoon for 2 to 3 minutes or until mixture is thick and begins to lose its gloss.
Pour into a buttered 8-inch square pan.
Mark top of warm fudge into 1 1/3 inch squares.
Decorate each square with can died cherries.
Cool and cut into squares.