1-1/2 c. whipping cream
1 c. light corn syrup
1/4 c. butter
3 c. sugar
1 tsp. sugar
1 tsp. vanilla
1 c. Brazil nuts
1 c. pecans
1 c. walnuts
1 c. red or candied cherries
1 c. candied pineapple chunks
Tempered dipping
Chocolate (if desired)

Butter a 9 x 13 inch baking pan; set aside in a heavy 4-quart saucepan. Combine cream, corn syrup, butter and sugar. Place over medium heat and stir occasionally with a wooden spoon until mixture comes to a boil. Clip on candy thermometer; cook to 238 degrees (115 C) or soft ball stage. Remove from heat and let stand undisturbed until thermometer reads 200 degrees (95 C); remove thermometer. With a wooden spoon, beat mixture until it thickens and lightens in color. Stir in vanilla, nuts and fruits and mix well. Turn in prepared pan, pressing mixture into corners. Refrigerate 24 hours. Cut into 1-inch squares and serve, or dip in chocolate. Makes 117 pieces. Makes great gifts for the Holiday!