3 cups sugar
1 cup white Karo syrup
1 1/2 cups light cream
1 teaspoon vanilla
1/2 pound English black walnuts
1/2 pound almonds
1/2 pound pecans
1/2 pound candied pineapple
1/2 pound candied cherries

Place sugar, syrup and cream in a heavy aluminum boiler. Bring to a boil; boil for eight minutes or until mixture forms a softball and water. Stir constantly while boiling. Remove from heat; add vanilla. Beat until mixture begins to thicken and is very light in color. Add nuts and fruit. Pour into a 10 by 15 inch buttered pan. Let cool and cut. Candied mellows with age and is much better after two or three weeks may be frozen.