1 (19 ounce) can cherry pie filling
1 tablespoon butter for brushing
1/2 teaspoon salt
2 (10 ounce) packages candy-coated corn
1/4 cup rice wine vinegar
1 teaspoon vanilla extract
1 1/2 cups white sugar
1 pinch salt
1 dip packet or candy eye candy at a time, making sure first two candy caps fall
In a large saucepan, mix cherry pie filling, butter, salt and vinegar. Cover, and bring to a boil. Reduce heat, cover and boil 10 minutes, turning once, scraping the bottom of the pan. stir in corn and white sugar. Boil for about 5 minutes, stirring constantly. Remove from heat, cover and stir in vanilla. Set aside to cool. Whip cream until stiff. Mix in salt and candy eye candy. Decorate with cherry candy.