Pineapple Fudge

3 cups sugar
1 Tbsp. light corn syrup
1/2 cup crushed pineapple, drained
1/2 cup heavy cream
2 Tbsp. butter
1/2 tsp. vanilla
1 cup nuts

Combine sugar, syrup, pineapple and cream in heavy saucepan. Bring to boil over low heat, stirring constantly. Continue cooking (stirring occasionally) to softball stage (236F).

Remove from heat; add butter. Do not stir. Cool until saucepan feels lukewarm.

Add vanilla; beat until candy begins to thicken. Beat in nuts. Pour into buttered 8x8x2 pan. As it cools, it will lose the slick look and become creamy. Cool and cut.

Makes about 3 dozen pieces