3 c. sugar
1 c. light corn syrup
1 1/2 c. coffee cream

Combine ingredients and cook to soft ball stage. Remove and begin beating immediately. It will begin to thicken and change color. Add 1 1/2 teaspoons vanilla and continue beating. Have ready the following fruits and nuts and add slowly to cooked mixture:

1/2 lb. Brazil nuts, cut in 2 pieces
1/2 lb. pecan pieces
1/2 lb. walnuts, coarsely chopped
1/2 lb. candied cherries, cut in 1/2
1/2 lb. candied pineapple, cut in good sized pieces

When these are added, mixture will be thick and sticky. Pack into wax paper lined loaf pan, pressing down firmly with a wet spoon. Place in refrigerator to chill. After few hours the sticky syrup will become firm and almost white in color. Slice after 24 hours an cut each slice into finger lengths. Will keep for several months.