White Christmas Fudge

White Christmas Fudge

3 cups sugar
1 cup corn syrup
1 1/2 cups light cream
1 1/2 tsp. vanilla
3/4 cup pecan halves
3/4 cup chopped walnuts
1 cup diced red and green candied cherries
1 cup diced candied pineapple

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.