Christmas Fudge
3 c Sugar
1 1/2 c Non-dairy liquid coffee Cream
1 c Light corn syrup
1 t Salt
2 ts Vanilla
2 c Candied pineapple and Cherries
1 c Sliced almonds
1 1/2 c Broken pecan pieces
Combine sugar, cream, syrup, and salt in a heavy saucepan. Stir to
dissolve sugar; cook to
236 degrees F. without stirring. Remove from heat. Add vanilla and
beat with electric mixer
until mixture is creamy and begins to hold its shape. Stir in
pineapple, cherries, almonds, and
pecans by hand. Press into two buttered 8-inch square pans and chill
until firm enough to cut.
Let stand in refrigerator 24 hours before serving. Makes about 80
pieces.
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