Christmas Fudge

Ingredients

• 3 c. sugar
• 1 1/2 c.nondairy liquid coffee creamer
• 1 c. light corn syrup
• 1 tsp.salt
• 2 tsp.vanilla
• 2 c. candied pineapple and cherries,mixed
• 1 cup sliced almonds
• 1 1/2 c. broken pecan pieces

Directions

Combine sugar,creamer,corn syrup and salt in heavy saucepan.
Stir to dissolve sugar.Cook to 236 degrees on a candy thermometer without stirring.
Remove from heat.Add vanilla.
Beat until creamy and mixture begins to hold its shape.Stir in candied pineapple and cherries,almonds and pecans by hand.
Press into 2 buttered 8x8x2-inch pans.Chill until firm enough to cut.
Chill for 24 hours before serving.
Makes 80 pieces.