Hawaiian Pineapple Candy
Source: cookbook by First United Methodist Church of Wharton, Texas

1 cup granulated sugar
1/2 cup brown sugar
1/4 cup milk or cream
1/2 cup crushed pineapple, not drained
1 tbsp. butter
1 tsp. vanilla
1/2 cup pecans

Cook sugars, milk and pineapple until mixture forms a soft ball when a little is dropped in cold water.

Remove from fire; add butter, vanilla, nuts. Beat until creamy, drop by spoonfuls onto waxed paper. Sometimes it helps to cook just a hair beyond the soft ball stage to get the candy to harden.

The beating is the big secret. The color will change as the candy gets stiff. If it is too stiff to drop from the spoon, add a spoonful of hot water as needed, being sure to beat after every addition of water.