Holiday Delight - cooking recipe

Ingredients

3 c. sugar
1 c. white Karo syrup
1 1/2 c. coffee cream
1 1/2 tsp. vanilla
1/2 lb. Brazil nuts, cut
1/2 lb. pecan halves
1/2 lb. coarse cut walnuts
1/2 lb. candied cherries, quartered
1/2 lb. candied pineapple, quartered

Preparation

Combine sugar, Karo and cream.
Boil to soft ball stage. Remove and beat at once.
Candy will thicken and change color. Add vanilla and continue beating until very thick.
Pour over fruits and nuts that have been mixed together in a large bowl. Mix well and press down with wet spoon into a pan lined with wax paper.
After cooling, cover and place in refrigerator.
Candy will become firm and lighter in color.
Cut as desired after 24 hours.
Candy stays fresh for several weeks.