3 c Sugar
1 1/2 c Non-dairy liquid coffee
Cream
1 c Light corn syrup
1 ts Salt
2 ts Vanilla
2 c Candied pineapple and
Cherries
1 c Sliced almonds
1 1/2 c 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 8-inch square pans and chill until firm enough to
cut. Let stand in refrigerator 24 hours before serving. Makes about 80
pieces.
From
Yields
20 Servings
