Categories: Candies 
      Yield: 117 servings 
  
  1 1/2 c  WHIPPING CREAM 
      1 c  LIGHT CORN SYRUP 
    1/4 c  BUTTER 
      3 c  SUGAR 
      1 t  VANILLA 
      1 c  BRAZIL NUTS 
      1 c  PECANS 
      1 c  WALNUTS 
      1 c  CANDIED CHERRIES 
      1 c  CANDIED PINEAPPLE 
  
  Butter a 9 x 13-inch baking pan; set aside. In a heavy 4-quart saucepan, 
  combine cream, corn syrup, butter and sugar. Place over medium heat and 
  stir occasionally with a wooden spoon until mixture comes to a boil. If 
  sugar crystals are present, wash down sides of the pan with a wet pastry 
  brush. Clip on candy thermometer. Cook to 238 F (115 C) or soft- ball 
  stage. Remove from heat and let stand undisturbed until the thermometer 
  reads 200 F (95 C). Remove thermometer. With a wooden spoon, beat mixture 
  until it thickens and lightens in color. Stir in vanilla, nuts and fruits 
  and mix well. Turn into prepared pan, pressing mixture into corners. 
  Refrigerate 24 hours. Cut into 1-inch squares and serve or dip into 
  tempered chocolate if desired. Shared by ELLIE COLLIN (CMKD93F).