1 small box cherry gelatin 3 1/2 cups granulated sugar 1/4 teaspoon baking soda 1 1/2 cups milk 1/4 cup butter 1/2 cup chopped, candied cherries 1/2 cup chopped walnuts
Cook gelatin, sugar, baking soda and milk slowly until sugar is dissolved. Clip a candy thermometer to the side of the saucepan. Cook, without stirring, until the mixture reaches 236 degrees F.
Remove from heat. Add butter. Pour onto a large platter. Cool, without stirring, until lukewarm.
Beat until it loses its gloss. Stir in cherries and walnuts. Pour into a buttered 8-inch square pan.
