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White Holiday Fudge




Source of Recipe


Ellie Collin


List of Ingredients




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 CANDIED CHERRIES
1 c CANDIED PINEAPPLE


Recipe



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.