This makes about 7 pounds of candy. Have ready a 9 x 15 inch bread pan with deep sides - lined with oversized damp cloth, which can also be folded over candy. I use a ten-quart pan to cook the sugar, Karo, cream mixture. Cook at medium heat, stirring occasionally. Test in cold water to determine when the mixture comes to a very firm ball stage (chewy). I use hand-held mix-master beater to beat mixture in cooking pan until mixture starts to thicken, turns a little lighter.

When it thickens, quickly add nuts and fruit. Wise to have a helper when you do this. It is heavy. Pour (more likely dig it from the pan to the lined bread pan. Fold over the damp cloth, and press firmly and evenly across pan. Can also leave out the pineapple, used candied cherries, small marshmallows, and walnuts. When cool, lift out of pan, wrap in cellophane, then foil and let age in a cool place for a couple of weeks. Does not need refrigeration. Keeps for a long time.