Serves: 3
Total Calories: 2,563

3 cups sugar
1 cup corn syrup white
1 1/2 cups half and half
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1/2 pound brazil nuts sliced
1/2 pound pecans halves
1/2 pound walnuts broken
1/2 pound candied cherries cut in half
1/2 pound candied pineapple chunk cut in small pieces

Combine sugar, corn syrup, half-and-half and salt in a heavy saucepan and boil to soft ball stage, 234° F. Remove from heat and start beating immediately. Add vanilla. When mixture thickens, add nuts and fruits, mixing well. Spread evenly in a well-greased 9 x 13-inch pan. When cool, cut into bite-size squares. This confection stores very well in a tightly covered container.

Note: For every 500 feet elevation over sea level, decrease end cooking point by 1 degree. For example, at 6000 feet decrease the end cooking point by 12 degrees hence your thermometer would read 222° to 226° F.

Nutritional Facts:

Serves: 3
Total Calories: 2,563
Calories from Fat: 1,145

More Recipes from the Holiday Cookbook Cookbook:
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Brown Sugar Peanut Brittle
Butterscotch Fudge
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Chewy Caramels
Chocolate Chip Coating
Chocolate Cream Cups
Chocolate Cream Fudge
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Coffee Cream Fudge
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Fast Fudge
Fruit-Nut Confections
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Layered Fudgies
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Other Flavors (Fudge)
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Pralines
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