Fruited Christmas Candy
A creamy white fondant-like candy colorfully studded with walnuts, pecans, candied cherries and pineapple.
3 cups granulated sugar
1 1/2 cups whipping cream
1 cup light corn syrup
1 teaspoon vanilla extract
2 cups chopped walnuts
1 cup chopped pecans
1 cup chopped candied pineapple
1 cup chopped candied red cherries
- Butter a 15x10x1-inch baking pan; set aside.
- Combine sugar, cream and corn syrup in a saucepan. Bring to a boil, stirring constantly. Continue to boil and stir for 8 minutes or until candy reaches soft-ball stage.*
- Remove from heat; stir in vanilla. Beat until mixture thickens and becomes lighter in color. Stir in walnuts, pecans, pineapple and cherries.
- Spread into prepared pan; let stand until completely cool. Cut into 1-inch squares.
Makes 150 (1-inch) squares.
*Tip: The soft-ball stage is a test for candy that describes the point at which a drop of boiling syrup immersed in cold water forms a soft ball that flattens of its own accord when removed. On a candy thermometer, the soft-ball stage is between 234° and 240°F (approximately 115°C).