Butter a 9 x 13-inch baking pan; set aside. In a heavy 4-quart saucepan, combine cream, corn syrup, butter and sugar. Place over medium heat and stir occasionally with a wooden spoon until mixture comes to a boil. If sugar crystals are present, wash down sides of the pan with a wet pastry brush. Clip on candy thermometer. Cook to 238 F (115 C) or softball stage. Remove from heat and let stand undisturbed until the thermometer reads 200 F (95 C). Remove thermometer. With a wooden spoon, beat mixture until it thickens and lightens in color. Stir in vanilla, nuts and fruits and mix well. Turn into prepared pan, pressing mixture into corners. Refrigerate 24 hours. Cut into 1-inch squares and serve or dip into tempered chocolate if desired. Shared by ELLIE COLLIN (CMKD93F).