Christmas Fudge
Yield
80 servingsPrep
20 minCook
10 minReady
24 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
sugar
|
|
| 1 ½ | cups |
non-dairy liquid coffee cream
|
* |
| 1 | cup |
light corn syrup
|
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | cup |
candied pineapple
|
*
|
| 1 | cup |
candied cherries
|
*
|
| 1 | cup |
almonds
sliced |
|
| 1 ½ | cups |
pecans
broken |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
sugar
|
|
| 355 | ml |
non-dairy liquid coffee cream
|
* |
| 237 | ml |
light corn syrup
|
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 237 | ml |
candied pineapple
|
*
|
| 237 | ml |
candied cherries
|
*
|
| 237 | ml |
almonds
sliced |
|
| 355 | ml |
pecans
broken |
|
Directions
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.
