Like a creamy fondant,
this candy is white and smooth, made from sugar, corn syrup and
cream. Studded with walnuts, pecans, candied cherries and pineapple,
this candy is pretty to look at and delicious to eat!
Fruited
Christmas Candy
- 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 15 x 10 x 1-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 (see note).
- 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 squares.
Makes 18 servings.
Note: 'Soft-ball'
describes the point at which a drop of boiling syrup immersed
in cold water, when removed, forms a soft ball that flattens
of its own accord but does not ooze. On a candy thermometer,
the soft-ball stage is between 234° and 240°F.
