Holiday Fudge

---------- Recipe via Meal-Master (tm) v8.05

Title: HOLIDAY FUDGE
Categories: Candies
Yield: 117 Servings

1 1/2 c WHIPPING CREAM
1 c LIGHT CORN SYRUP
1/4 c BUTTER
3 c SUGAR
1 ts VANILLA
1 c BRAZIL NUTS
1 c PECANS
1 c WALNUTS
1 c RED or GRN CANDIED CHERRIES
1 c CANDIED PINEAPPLE CHUNKS

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 238 F (115 C) or soft- ball stage.
Remove from heat and let stand undisturbed until the thermometer reads 200
F (95 C). 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.

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