3 cups sugar
1 cup light corn syrup (Karo)
1 1/2 cups light cream
1 tsp. vanilla
1 cup Brazil nuts
1 cup pecans
1 cup walnuts
1 cup candied cherries
1 cup candied pineapple

Cook sugar, corn syrup and cream to soft ball stage (234-240°F on candy thermometer).

Beat until thick. Add vanilla; continue beating.

Slowly add nuts and candied fruit.

Note: Mixture will be thick and sticky.

Pack into loaf pan; chill for 24 hours.

Cut into 1/2-inch slices; cut into finger lengths.

Cooks Note: Use of a candy thermometer is recommended.