Butter or spray a 9-inch square pan.

Butter the sides of a heavy 2-quart saucepan.

In the saucepan, combine the sugar, milk, light cream, corn syrup, and salt.

Cook over medium heat, stirring constantly until the sugar dissolves and the mixture comes to a boiling point.

Then continue to cook to a soft ball stage (238° on a candy thermometer).

Immediately remove from the heat and let it cool to lukewarm (110°) without stirring.

Add in the butter and vanilla, stirring to mix well.

Now beat it vigorously with a wooden spoon until the mixture becomes very thick and starts to lose its gloss.

Quickly stir in the chopped candied cherries and walnuts.

Quickly spread the mixture evenly into the prepared pan.

With a knife, score the fudge into squares while it is still warm, then cut it into complete squares when it has completely cooled and is firm.

Store the fudge in a covered tin or container at room temperature.