Title: Victoria Fudge
Categories: Candies, 1941
Yield: 6 Servings

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini