3 c. sugar
1 c. white syrup
3/4 c. evaporated milk
1 stick butter
1/4 lb. English walnuts
1/4 lb. Brazil nuts
1/4 lb. pecans
1/4 lb. candied cherries
1/4 lb. candied pineapple

Cook sugar, white syrup and milk to 238 degrees. Add the butter and beat until thick. Add nuts and fruit. Stir until it loses its gloss. Spread into a 9x13 greased pan.