Christmas Fudge

Ingredients:

• 3 cups sugar
• 1 1/2 cups light cream (half & half)
• 1 cup white corn syrup
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 1 cup candied pineapple chunks
• 1 cup candied cherries (quartered)
• 1 1/2 cups chopped Brazil nuts
• 1 1/2 cups chopped walnuts
• 2 cups chopped pecans

Instructions:

1. Combine Ingredients: Combine the sugar, light cream, white corn syrup, and salt in a 3-quart saucepan.

2. Dissolve Sugar: Cook over low heat, stirring until the sugar dissolves.

3. Boil: Cover the pan and bring the mixture to a boil. Boil for 1 minute or until the crystals dissolve.

4. Candy Thermometer: Place a candy thermometer in the pan and boil until the mixture reaches 236°F (soft ball stage).

5. Add Vanilla: Once the desired temperature is reached, remove the pan from the heat and add the vanilla extract.

6. Beat Mixture: Using an electric mixer, beat the mixture at medium speed until it becomes creamy and holds its shape.

7. Add Fruits and Nuts: Gently fold the pineapple, cherries, Brazil nuts, walnuts, and pecans until well mixed.

8. Pour into Pans: Pour the fudge mixture into two well-greased 9 x 9 x 2-inch pans.

9. Cool and Set: Allow the fudge to cool completely before cutting into squares.

Yield:

This recipe makes about 4 pounds of fudge.

Tips:

• For 1 cup of half-and-half, you can substitute 7/8 cup milk plus 1/2 teaspoon butter or 1/2 cup coffee creamer and 1/2 cup milk.

Enjoy your delicious Christmas fudge!