Holiday Delight Candy

For the Pan

• 1 tablespoon softened butter — for greasing the pan and spatula

Candy Base

• 3 cups granulated sugar
• 1 ½ cups light cream
• 1 cup light corn syrup

Fruit & Nut Mix-Ins

• 8 oz candied pineapple — cut into ½-inch pieces
• 8 oz candied cherries — cut into ½-inch pieces
• 8 oz Brazil nuts — halved or coarsely chopped
• 8 oz pecan halves — halves
• 8 oz walnut halves — coarsely broken
• 1 teaspoon vanilla extract

1. Prepare the Pan and Mix-Ins: Butter a 10x15-inch rimmed metal baking pan and the working side of a sturdy heatproof spatula. In an extra-large heatproof mixing bowl, combine the candied pineapple, candied cherries, Brazil nuts, pecans, and walnuts. Keep the prepared mix-ins at room temperature while you cook the candy.1 tablespoon softened butter, 8 oz candied pineapple, 8 oz candied cherries, 8 oz Brazil nuts, 8 oz pecans, 8 oz walnuts
2. Cook the Sugar Mixture: In a heavy 5-quart saucepan, combine the granulated sugar, light cream, and light corn syrup. Cook over medium-low heat, stirring constantly with a wooden spoon until the sugar dissolves and the mixture reaches a full boil. Stop stirring. Attach a candy thermometer without allowing its tip to touch the bottom of the saucepan. Continue cooking over medium heat for about 8 to 12 minutes, until the mixture reaches 236°F at sea level or the altitude-adjusted temperature explained in the Notes. To confirm doneness, drop a small amount into cold water; it should form a soft, flexible ball that slowly flattens when removed. If sugar crystals appear on the sides of the saucepan, wash them down with a clean pastry brush dipped in warm water.3 cups granulated sugar, 1½ cups light cream, 1 cup light corn syrup
3. Beat the Mixture: Immediately remove the saucepan from the heat and place it on a dry, heatproof surface. Using an electric hand mixer on low speed, beat the candy for about 6 to 8 minutes, until it becomes paler, thick and creamy, loses most of its gloss, and begins to hold soft ridges. Stop beating while the candy is still spreadable.
4. Add Vanilla: Beat in the vanilla extract just until evenly incorporated. If using the additional vanilla described in Granny’s Kitchen Notes, add it now.1 teaspoon vanilla extract
5. Fold in Fruit and Nuts: Immediately pour the beaten candy over the prepared fruit and nuts. Using a sturdy wooden spoon or heatproof spatula, fold for 1 to 2 minutes, until the fruit and nuts are evenly distributed and no dry pockets remain. The mixture will be very thick and sticky.8 oz candied pineapple, 8 oz candied cherries, 8 oz Brazil nuts, 8 oz pecans, 8 oz walnuts
6. Transfer to the Pan: Scrape the candy into the prepared pan. Working quickly, use a lightly wet spoon or the buttered heatproof spatula to press it evenly into the corners and remove large air pockets. Do not touch the hot candy with bare hands.
7. Cool Completely: Let the pan stand uncovered at room temperature for about 1 hour, until it is no longer warm. Cover the pan and refrigerate for at least 8 hours, preferably a full 24 hours, until the candy is completely firm and cleanly sliceable.
8. Slice and Serve: Using a sharp knife, cut the firm slab into 8 rows in one direction and 10 rows in the other direction to make 80 small squares. Wipe the knife clean between cuts. If the candy is exceptionally firm, let it stand at room temperature for about 10 minutes before slicing.