Pineapple Fudge

Submitted By: Polly Wilson

Ingredients

• 3 cups sugar
• 1 tablespoon light corn syrup
• 1/2 cup crushed pineapple, drained
• 1/2 cup heavy cream
• 2 tablespoons butter
• 1/2 teaspoon vanilla
• 1 cup walnuts, coarsely chopped

Instructions

Bring to a boil over low heat, stirring constantly. Cook until candy reaches the

soft-ball stage at 236°. Remove from heat.
Add butter, but do not stir. Cool until saucepan feels lukewarm. Add vanilla and beat with a spoon until candy begins to thicken. Stir in nuts. Pour into a buttered 8-x-8-x-2-inch pan. Cool and cut into squares. Yield: Three dozen pieces.