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Pineapple Fudge
Makes about 64 pieces
3 cups granulated sugar
1/2 cup milk
1 cup crushed pineapple, well drained
2 tablespoons butter or margarine
1 tablespoon vanilla
1/2 to 1 cup chopped nuts
Mix sugar, milk and the well-drained pineapple in a heavy pan and bring to a boil. Cook to the soft ball stage (234 degrees on a candy thermometer), stirring occasionally to prevent sticking.
Remove from heat, add butter and cool to lukewarm without stirring.
Add vanilla and beat until mixture is thick and loses its gloss. Stir in the nuts and pour into a 8-by-8-inch buttered pan. Cut into small squares when cool.
