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1
In a saucepan, over medium heat, combine the sugar, corn syrup, salt and water.
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2
Cook, stirring, until sugar is dissolved.
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3
Cook, without stirring, until the mixture reaches the hard ball stage, ( 250 to 260 degrees F) **This is when a small amount of the mixture dropped in cold water forms a hard ball.
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4
In the bowl of an electric mixer, fitted with a whip attachment, whip egg whites until stiff, but not dry.
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5
While the machine is running and in a steady stream, add 1/4 of the syrup to the egg whites, and continue whipping until mixture holds its shape.
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6
Place the syrup back over the heat and cook until the hard crack stage is reached, 300 degrees F. **This is when the mixture separates into hard and brittle threads when dropped in cold water.
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7
With the machine running and in a steady stream, add the remaining syrup to the egg white mixture and continue whipping until the mixture holds is shape.
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8
Add the butter, a tablespoon at a time and whip until very thick and satiny.
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9
Fold in the almonds and cherries.
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10
Press into a buttered 8 by 8 by 2-inch pan, smoothing top.
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11
Let stand until firm.
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12
Turn out of pan, and cut in 1 1/2 by 1-inch pieces.
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13
Wrap each piece individually in waxed paper.
