RECIPE FROM "SANDY'S
(Contributed by Cara Headley)
3 c. sugar
1 1/2 c. nondairy liquid coffee cream
1 c. light corn syrup
1 tsp. salt
2 tsp. vanilla
2 c. candied pineapple and cherries
1 c. sliced almonds
1 1/2 c. broken pecan pieces
sugar, cream, syrup and salt in a heavy saucepan.
Stir to dissolve sugar; cook to 236 degrees 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.
Yield: 80 pieces.