Recipe - Christmas Fudge

3 cup Sugar
1 One half cup Nondairy liquid coffee
Cream
1 cup Light corn syrup
1 teaspoon Salt
2 teaspoon Vanilla
2 cup Candied pineapple and
Cherries
1 cup Sliced almonds
1 One half cup Broken pecan pieces

Combine sugar, cream, syrup, and salt in a heavy saucepan. Stir to dissolve
sugar; cook to 236 degrees F.without stirring. Remove from heat. Add
vanilla and beat with electric mixer until mixture is creamy and begins to
hold its shape. Stir in pineapple, cherries, almonds, and pecans by hand.
Press into two buttered 8inch square pans and chill until firm enough to
cut. Let stand in refrigerator 24 hours before serving. Makes about 80
pieces.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini