| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Holiday, Candies |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Sugar |
| 1 |
c |
Corn syrup |
| 1 1/2 |
c |
Light cream |
| 1 1/2 |
ts |
Vanilla |
| 3/4 |
c |
Pecan halves |
| 3/4 |
c |
Walnuts;chopped |
| 1 |
c |
Red & green candied cherries diced |
| 1 |
c |
Candied pineapple diced |
INSTRUCTIONS
Grease a 8x8" pan with butter for the finished fudge. Lightly oil a large,
heavy-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.
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