1 c. Karo white syrup
3 c. sugar
1 1/2 c. all purpose cream

Cook sugar, syrup and cream to soft ball stage and stir to keep from sticking, keeping heat moderately low. Remove from heat and beat until mixture begins to thicken. Add flavoring nuts and fruit:

1/4 tsp. lemon
1 1/2 tsp. vanilla
1/2 lb. each of whole Brazil nuts, pecan halves & walnut halves
1/2 lb. each candied pineapple & cherries (cut pineapple in pieces & cherries in halves)

Pour in large well buttered pan, 11"x13"x2" or 2 smaller pans. Pack down well. Let stand in cool place overnight. When firm, slice or cut into bars or fingers. This candy keeps well several months. If it looks sticky at first, don't worry; it sets up well.