White christmas fudge

1 servings

Ingredients

Quantity Ingredient
3 cups Sugar
1 cup Corn syrup
1½ cup Light cream
1½ teaspoon Vanilla
¾ cup Pecan halves
¾ cup Chopped walnuts
1 cup Diced red and green candied cherries
1 cup Diced candied pineapple

Directions

Grease a 8x8" pan with butter for the finished fudge. Lightly oil a large, heavey-bottomed saucepan. In it, combine the sugar, corn syrup and cream. Cook over low heat, stirring until the sugar is dissolved.

Increase the heat to moderate and heat to boiling, stirring occasionally. Cook, without stirring, until the mixture reaches the soft ball stage, 240F. Remove from the heat. Beat immediately until it begins to lose its gloss and starts to get stiff. Add the vanilla.

Slowly stir in the nuts and fruit. Pack into the prepared pan and chill. Cut into small squares when cool. This delicious fudge will keep soft for weeks if stored in an air-tight container in a cool place. From the book "Canadian Christmas Cooking" by Rose Murray AR/92 Submitted By SHARON STEVENS On 11-10-94

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