3 c. sugar
1 c. whipping cream
1 c. light corn syrup
1 tsp. salt
1 c. water
2 tsp. vanilla
1 c. diced candied pineapple
1 c. halved candied cherries
1 1/2 c. shaved Brazil nuts
1 1/2 c. broken walnut meats
2 c. pecan halves

Cut fruits and nuts very fine in a good grinder.

Combine sugar, cream, water, syrup and salt in a heavy 3-quart saucepan. Cook and stir over medium heat until sugar is dissolved. Cover saucepan and boil 1 minute to wash away any sugar crystals.

Uncover and cook at a steady medium boil to soft ball stage (236 degrees). (If you don't have a thermometer, the candy is at the soft ball stage when a piece dropped into a glass of cold water stays in a ball.)

Remove from heat. Add vanilla and immediately beat with an electric mixer at medium speed. Beat until mixture is creamy and begins to hold its shape, about 10 minutes.

Thoroughly mix in nuts and fruits. Press into 2 buttered 9-inch square pans. Let stand in refrigerator for 24 hours before making into small balls and dipping in chocolate.