Suzonne’s Holiday Delight

Carolyn Doster, Spearsville High

  • 3 cup sugar
  • 1 cup light Karo® syrup
  • 1 1/2 cut half & half cream
  • 1/2 lb Brazil® nuts, halved
  • 1/2 lb pecans, halved
  • 1/2 lb walnuts, halved
  • 1/2 lb candied cherries
  • 1/2 lb candied pineapple
  • 1 1/2 Tbsp vanilla

Combine sugar, syrup, and cream. Cook to soft ball stage. Remove from heat and beat until thick. Add vanilla, nuts and fruit. When well blended, mixture will be thick and sticky. Pack into loaf pan that has been lined with wax paper,

Put into refrigerator. Slice after 24 hours. Cut into finger lengths.

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