Xmas Fruit Candy Loaf

Author

Unknown

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Recipe

Measurements	Ingredients
Three Cups	Sugar
One & $\frac{1}{2}$ Cups	Cream (Heavy Cream or Whipping Cream)
One Cup	White Corn Syrup (Light Corn Syrup)
$\frac{1}{2}$ Pound	Walnuts
$\frac{1}{2}$ Pound	Brazil Nuts
$\frac{1}{2}$ Pound	Pecans
$\frac{1}{2}$ Pound	Candied Cherries
$\frac{1}{2}$ Pound	Candied Pineapple
$\frac{1}{2}$ Teaspoon	Vanilla Extract

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Instructions

1. Line a loaf pan with waxed paper.
2. In a heavy saucepan, combine three cups of sugar, one and a half cups of cream, and one cup of white corn syrup.
3. Cook the mixture over medium heat, stirring constantly, until it reaches the soft ball stage (235-245°F or 112-118°C on a candy thermometer). If you don’t have a thermometer, this is the stage where a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water.
4. Remove the syrup from the heat.
5. Whip the mixture until it begins to set (cool and thicken slightly).
6. Add $\frac{1}{2}$ pound of walnuts, $\frac{1}{2}$ pound of Brazil nuts, $\frac{1}{2}$ pound of pecans, $\frac{1}{2}$ pound of candied cherries, $\frac{1}{2}$ pound of candied pineapple, and $\frac{1}{2}$ teaspoon of vanilla extract. Stir to combine well.
7. Pour the candy mixture into the prepared loaf pan lined with waxed paper.
8. Pack firmly.
9. Let cool completely.
10. Once cool, slice the candy loaf.
11. Keep covered, as you would for a fruit cake.

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