Jim's Best Candy Recipe
from the Tightwad Gazette
1/3 c sugar
1/4 c light cream
1/4 c butter
3 oz. cream cheese, softened
2 c sifted powdered sugar
1 c chopped mixed dried fruits
1/2 c chopped nuts
1 1/2 lbs white dipping chocolate
Line an 8"x8"x2" baking pan with foil, extending foil over the edges of the pan. Butter the foil and set the pan aside.
In a heavy 2-quart saucepan combine the sugar, light cream, and the 1/4 c butter or margarine. Cook over medium heat to boiling, stirring constantly to dissolve the sugar. 8 minutes.
Cook over medium heat stirring occasionally for 3 minutes. Mixture should boil at a moderate, steady rate over the entire surface. Remove pan from heat. Add cream cheese; stir until smooth. Add powdered sugar, dried fruits, nuts and vanilla; stir until well combined. Spread mixture into prepared pan. Chill about 1 hour, or until firm. When firm, lift foil to remove candy from pan; cut candy into 2"x1" rectangles.
Melt the dipping chocolate. Carefully dip the rectangles into the melted chocolate. Let excess drip off rectangles. Place dipped rectangles on a baking sheet lined with waxed paper until dry. Store tightly covered in the refrigerator.
*I used dried cranberries and pecans as my fruits and nuts. I also used those giant flattened chocolate chip looking white melting discs for candy making as my white chocolate. And I wouldn't use as much as it called for. Maybe just one bag (14 oz). And I'd cut the pieces smaller next time, they are pretty rich.