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Mexican Nougat

4½ C granulated sugar 1½ C brown sugar 14 lb. butter 1 pt. cream 2/3 C Karo syrup Mix in a big aluminum kettle and set in larger pan of hot water. Put on stove and stir until no grains of sugar are seen on spoon. As soon as thoroughly dissolved, set inner kettle on stove and boil until candy forms a firm ball in cold water. Let cool until you can bear hand on bottom of kettle, then beat. Have ready, cut fine. 3 rings of candied pineapple 1/2 lb. candied cherries 2 C black walnuts Add fruit and nuts as you begin to beat. When creamy, pour into pan to set. Slice when cold. This makes a five-pound loaf and is delicious. 2 C sugar 1/2 C water ½ C Karo syrup Mrs. R. F. Wright.