Farmer's Christmas Fudge with Pineapple, Cherries, Nuts (1970)

• 3 cups sugar
• 1 1/2 cups light cream
• 1 cup light corn syrup
• 1 cup diced candied pineapple
• 1 cup halved candied cherries
• 1 1/2 walnuts, broken
• 1 1/2 cups Brazil nuts, broken
• 2 cups pecan halves
• 2 tspns vanilla
• 1 tspn salt

Combine sugar, cream, corn syrup and salt in 3-quart heavy saucepan.  Cook and stir over medium heat until sugar is dissolved.  Cover saucepan and boil 1 minute (this helps prevent sugar crystals from forming).  Uncover and cook at steady, medium boil to the soft ball stage (236 degrees).

Remove from heat.  Add vanilla and immediately beat with electric mixer at medium speed. Beat until mixture is creamy and begins to hold its shape, about 10 minutes. Thoroughly mix in pineapple. cherries, Brazil nuts, walnuts, and pecans.  

Press into 2 9-inch buttered pans. Chill until firm enough to cut.  Let stand in refrigerator 24 hours before serving.  Makes about 128 pieces, or 4 lbs.

(Origin - "Homemade Candy" by the food editors of Farm Journal, 1970.)