Christmas Fudge - cooking recipe

Ingredients

3 c. sugar
1 1/2 c. light cream
1 c. light corn syrup
1 tsp. salt
2 tsp. vanilla
1 c. diced candied pineapple
1 c. halved candied cherries
1 1/2 c. broken walnuts
1 1/2 c. shaved Brazil nuts
2 c. pecan halves

Preparation

Combine sugar, cream, corn syrup and salt.
Boil to soft ball stage (260\u00b0).
Add vanilla.
Do not cool, but beat immediately with electric mixer until creamy and begins to hold its shape (about 10 minutes).
Thoroughly mix in remaining ingredients.
Press into buttered 9 X 13 pan.
Chill until firm enough ro cut.
Let stand 24 hours before serving.
This keeps very well.