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.
Yields
20 Servings