This recipe has been in the family for decades. The only adjustments made in all that time is the conversion of the temperature to metric.
You will most definitely need a candy thermometer to make this recipe.
2 cups sugar
One third cup liquid glucose
1 cup honey
½ cup water
¼ teaspoon salt
4 egg whites
½ teaspoon vanilla essence
1 cup chopped mixed cherries and nuts
Combine sugar, glucose, honey and water, bring slowly to the boil and continue cooking until the temperature reaches 140 degrees C.
Whip the egg whites with the salt until stiff peaks form, and while still beating, gradually add the syrup mixture.
Add the vanilla and continue beating until the mixture thickens and the beating becomes laboured.
Quickly fold in the fruit and nuts, then pour the mixture into a well-oiled shallow tins or flat tray to thickness desired.
Stand overnight to set, then turn out onto a board and cut into pieces.