A rich, no-bake Christmas candy loaf from a recipe by the Gail Collection. This confection is made by cooking a creamy sugar syrup to the soft-ball stage, then packing it with a generous amount of walnuts, Brazil nuts, pecans, and candied fruit.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 3 Cups | Sugar |
| 1 ½ Cups | Cream (Heavy or Whipping Cream) |
| 1 Cup | White Corn Syrup (Light Corn Syrup) |
| ½ tsp | Vanilla Extract |
| ½ Pound | Walnuts |
| ½ Pound | Brazil Nuts |
| ½ Pound | Pecans |
| ½ Pound | Candied Cherries |
| ½ Pound | Candied Pineapple |
Instructions
- Line a loaf pan with waxed paper, leaving some overhang on the sides to use as handles. In a very large bowl, combine all the nuts and candied fruits.
- In a heavy saucepan, combine the sugar, cream, and corn syrup.
- Cook the mixture over medium heat, stirring constantly, until it reaches the soft-ball stage (235-245°F on a candy thermometer).
- Remove the syrup from the heat. Let it cool for a moment, then beat with an electric mixer or a sturdy spoon until it begins to thicken and lose its glossy sheen.
- Quickly stir in the vanilla, then add the fruit and nut mixture. Stir vigorously to combine everything.
- Pour the candy mixture into the prepared loaf pan and pack it down firmly with the back of a spoon.
- Let it cool completely at room temperature until firm.
- Once cool, use the waxed paper handles to lift the loaf out of the pan. Slice with a sharp knife to serve.
Note
This is a no-bake candy, not a baked cake. The method is similar to making fudge or divinity. It should be stored, tightly wrapped, like a fruitcake.
