3 c. sugar
1 c. white syrup
1 1/2 c. coffee cream
1 tsp. vanilla
1/2 lb. candied green pineapple
1/2 lb. candied cherries
1/2 lb. Brazil nuts
1/2 lb. walnuts
1/2 lb. pecans

Chop fruit and nuts and sprinkle in jelly roll pan. Cook sugar, syrup and cream to soft ball stage (238 degrees). Take from fire and beat immediately. When it starts to change texture and color, add vanilla. Pour over fruit and nuts. Mix. Pack in pan to extreme corners. Let stand 24 hours to ripen.