| Victorian Fudge 3 cups of sugar 3/4 cup of sweet cream 1 cup of coconut 1/4 cup of chopped candied cherries 1/4 cup of butter 1/4 cup of chopped crushed pineapple 1 teaspoon of almond flavoring 1/4 cup of chopped figs |
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Combine cream, butter and sugar. Boil to a soft ball stage (234 to 238ºF.). Remove from heat. Cool to room temperature. Beat until creamy. Add chopped fruit and coconut. Add flavoring. Pour into well-buttered, shallow pan. Cut into squares.