Cookie
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A very pretty fudge -- Christmas colors. Freeze ahead. Keeps well in refrigerator.
3 cups granulated sugar
3/4 cup light cream
3 tbsp. corn syrup
1 tbsp. butter (do not use margarine)
1 tsp. vanilla
1 tsp. almond flavoring
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
Cuts into 36 pieces. Makes 2 1/2 pounds
Put sugar, cream, syrup and butter into 3 quart heavy saucepan.
Heat on medium-low, stirring often, until it starts to boil.
Boil gently, stirring occasionally to prevent sticking, until it reaches soft ball on candy thermometer or until a small spoonful forms a soft ball 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 color.
Add vanilla and almond flavoring.
Beat until it has lost its gloss.
Mix in remaining 5 ingredients quickly.
Press with greased hands into 8 x 8" pan.
Cool.
3 cups granulated sugar
3/4 cup light cream
3 tbsp. corn syrup
1 tbsp. butter (do not use margarine)
1 tsp. vanilla
1 tsp. almond flavoring
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
Cuts into 36 pieces. Makes 2 1/2 pounds
Put sugar, cream, syrup and butter into 3 quart heavy saucepan.
Heat on medium-low, stirring often, until it starts to boil.
Boil gently, stirring occasionally to prevent sticking, until it reaches soft ball on candy thermometer or until a small spoonful forms a soft ball 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 color.
Add vanilla and almond flavoring.
Beat until it has lost its gloss.
Mix in remaining 5 ingredients quickly.
Press with greased hands into 8 x 8" pan.
Cool.
