White Holiday Fudge

White Holiday Fudge
 
 1 1/2 cups of whipping cream
 1 cup of light corn syrup
 1/4 cup of butter
 3 cups of sugar
 1 teaspoon of vanilla
 1 cup of Brazil Nuts
 1 cup of pecans
 1 cup of walnuts
 1 cup of candied cherries
 1 cup of candied pineapple

Instructions:

Butter a 9 x 13-inch baking pan; set aside. In a heavy 4-quart saucepan, combine cream, corn syrup, butter and sugar. Place over medium heat and stir occasionally with a wooden spoon until mixture comes to a boil. If sugar crystals are present, wash down sides of the pan with a wet pastry brush. Clip on candy thermometer. Cook to 238ºF. (115ºC) or soft- ball stage. Remove from heat and let stand undisturbed until the thermometer reads 200ºF.  (95ºC.). Remove thermometer. With a wooden spoon, beat mixture until it thickens and lightens in color. Stir in vanilla, nuts and fruits and mix well. Turn into prepared pan, pressing mixture into corners. Refrigerate 24 hours. Cut into 1-inch squares and serve or dip into tempered chocolate if desired.

Shared by ELLIE COLLIN (CMKD93F).