Christmas Fruit & Nut Candy Loaf
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic no-bake holiday confection, this candy loaf is loaded with nuts and candied fruit in a creamy, fudge-like base. It offers a rich, sweet flavor profile with a delightful chewy and crunchy texture.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 20 mins | PT2H | 1 loaf (about 3 pounds) |
🔪 Key Equipment
- Loaf pan
- Waxed paper
- Very large bowl
- Heavy saucepan
- Candy thermometer
- Electric mixer
- Sturdy spoon
- Sharp knife
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 Cups | Sugar | None |
| 1 ½ Cups | Cream | Heavy or whipping cream |
| 1 Cup | Corn Syrup | White or light corn syrup |
| ½ tsp | Vanilla Extract | None |
| ½ Pound | Walnuts | About 2 cups |
| ½ Pound | Brazil Nuts | About 1 1/2 cups |
| ½ Pound | Pecans | About 2 cups |
| ½ Pound | Cherries | Candied |
| ½ Pound | Pineapple | Candied |
Instructions
Step 1: Prep and Combine Fruits and Nuts
- 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 walnuts, Brazil nuts, pecans, candied cherries, and candied pineapple.
Step 2: Cook the Syrup
- In a heavy saucepan, combine the 3 cups sugar, 1 ½ cups cream, and 1 cup corn syrup.
- Cook the mixture over medium heat, stirring constantly, until it reaches the soft-ball stage (235-245°F on a candy thermometer) until thick and bubbling.
Step 3: Beat and Mix
- 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 ½ tsp vanilla extract, then add the fruit and nut mixture. Stir vigorously until everything is well coated.
Step 4: Mold and Cool
- Pour the candy mixture into the prepared loaf pan and pack it down firmly with the back of a spoon until compact.
- Let it cool completely at room temperature until firm.
- Once cool and firm, use the waxed paper handles to lift the loaf out of the pan. Slice with a sharp knife until desired portion sizes are reached.
💡 Make-Ahead & Storage: Store tightly wrapped like a fruitcake in a cool, dry place or in the refrigerator for up to 3 weeks.
Original Recipe Scan
