3 c. sugar
1 c. white syrup
1 1/2 c. light cream
1 tsp. vanilla
1/2 lb. candied pineapple
1/2 lb. candied cherries
1/2 lb. walnuts
1/2 lb. Brazil nuts
1/2 lb. pecans

Bring sugar, syrup and cream to a boil in a heavy aluminum boiler. Boil for 8 minutes, stirring constantly, until mixture forms a soft ball in water. Remove from heat and add vanilla. Beat until mixture begins to thicken or is very light in color. Add fruits and nuts; stir. Pour into a 10 x 15 inch buttered pan. Cool and cut. Candy improves with age and will keep several weeks. May also be frozen if desired. Yield: 5 pounds.