| 1 | Grease a 8x8" pan with butter for the finished fudge. |
| 2 | Lightly oil a large, heavy-bottomed saucepan. |
| 3 | In it, combine the sugar, corn syrup and cream. |
| 4 | Cook over low heat, stirring until the sugar is dissolved. |
| 5 | Increase the heat to moderate and heat to boiling, stirring occasionally. |
| 6 | Cook, without stirring, until the mixture reaches the soft ball stage, 240°F. |
| 7 | Remove from the heat. |
| 8 | Beat immediately until it begins to lose its gloss and starts to get stiff. |
| 9 | Add the vanilla. |
| 10 | Slowly stir in the nuts and fruit. |
| 11 | Pack into the prepared pan and chill. |
| 12 | Cut into small squares when cool. |
| 13 | This delicious fudge will keep soft for weeks if stored in an air-tight container in a cool place |
