3 c. sugar
3/4 c. sweet cream
1 c. coconut
1/4 c. chopped candied cherries
1/4 c. butter
1/4 c. chopped crushed pineapple
1 tsp. almond flavoring
1/4 c. chopped figs

Combine cream, butter and sugar. Boil to a soft ball stage (234 to 238 degrees). Remove from fire. Cool to room temperature. Beat until creamy. Add chopped fruit and coconut. Add flavoring. Pour into well-buttered, shallow pan. Cut in squares.

From 50 year old cookbook.