Victoria Fudge

3 c Sugar
3/4 c Sweet cream
1 c Coconut
1/4 c Chopped candied cherries
1/4 c Butter
1/4 c Chopped candied pineapple
1 ts Almond or rose flavoring
1/4 c Chopped figs

Combine cream, butter, and sugar. Boil to soft ball stage (234 – 238
F). Remove from fire. Cool to room temperature. Beat until creamy.
Add chopped fruit and coconut. Add flavoring. Pour into well-buttered
shallow pan. Cut in squares. Mrs. Martin Nelson, Homestead, MI.

Yields
6 Servings