Christmas Fudge - 1999
3 cups granulated sugar
3/4 cup light cream
3 tbsp. corn syrup
1 tbsp. butter (not margarine)
1 tsp. vanilla
1 tsp. almond flavouring
1/4 cup chopped candied red cherries
1/4 cup chopped candied green cherries
1/2 cup chopped pecans
1/2 cup sliced brazil nuts
1/3 cup chopped candied yellow pineapple
Put sugar, cream, syrup and butter into 3 quart heavy sauce pan. Heat on medium low, stirring often until it starts to boil. Boil gently, stirring occasionally to prevent sticking, until it reaches soft boil on candy thermometer, or until a small spoonful forms in cold water. Remove from heat, remove thermometer. Let stand until crust forms on top but liquid is still warm, about 10 minutes. Beat until slightly thickened and a little lighter in colour. Add vanilla and almond flavouring. Beat until it has lost its gloss. Mix in remaining 5 ingredients quickly. Press with greased hands into 8x8 inch pan. Cool. Cut into 36 pieces. Makes 2 1/2 pounds.
Freeze ahead, keeps well.
Submitted by: Sadie Ramsay, Tyne Valley