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Title: White Christmas Fudge
Categories: Candy Dessert
Yield: 1 Servings
| 3 | c | Sugar |
| 1 | c | Corn syrup |
| 1 1/2 | c | Light cream |
| 1 1/2 | ts | Vanilla |
| 3/4 | c | Pecan halves |
| 3/4 | c | Walnuts;chopped |
| 1 | c | Red & green candied cherries diced |
| 1 | c | Candied pineapple diced |
Grease a 8x8" pan with butter for the finished fudge. Lightly oil a large, heavy-bottomed saucepan. In it, combine the sugar, corn syrup and cream. Cook over low heat, stirring until the sugar is dissolved. Increase the heat to moderate and heat to boiling, stirring occasionally. Cook, without stirring, until the mixture reaches the soft ball stage, 240F. Remove from the heat. Beat immediately until it begins to lose its gloss and starts to get stiff. Add the vanilla. Slowly stir in the nuts and fruit. Pack into the prepared pan and chill. Cut into small squares when cool. This delicious fudge will keep soft for weeks if stored in an air-tight container in a cool place.
From the book "Canadian Christmas Cooking" by Rose Murray
April Roche/92
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