2 cups sugar
1/3 cup light corn syrup
1/2 cup pineapple juice
3 egg whites
1/8 tsp salt
1/3 tsp vanilla extract
1/2 cup diced candied cherries
1/4 cup diced candied pineapple
1/2 cup toasted cooled halved almonds

Place with the sugar, syrup and water or fruit juice in a saucepan, bring slowly to boiling point, stirring until sugar is entirely dissolved, then cook to the hardball stage (258 to 260° F). Remove from the fire and pour slowly over the stiffly beaten egg whites, beating and stirring briskly and can consistently. Do not scrape the ban. Add salt and vanilla extract and beat until the candy holds its shape. Stir in fruit and almonds, turn into a wax paper lined bread pan, smooth the surface and cool. Slice with a sharp knife and keep covered in a container until ready to serve.