Yield: 1 - 1 1/4 pounds
20 oz crushed pineapple in unsweetened juice
1 cup brown sugar
2 cups granulated sugar
1/8 tsp salt
1/2 cup Half-and-Half or whipping cream
2 tablespoons butter or margarine
1/2 tsp ground ginger
2 tsp vanilla
1 cup coarsely chopped walnuts
Drain pineapple - reserve juice for other use.
Put pineapple in 2-quart sauce pan with sugars, salt & cream.
Mix well, then bring to a boil, stirring.
Using a candy thermometer, cook, stirring occasionally to keep
pineapple from sticking to bottom of pan, until temperature reaches
236 F. or the soft ball stage.
Remove from heat. Add butter, ginger, vanilla and nuts WITHOUT
Let stand until lukewarm. Then beat with spoon until candy thickens
and loses its gloss.
Turn into buttered 8" square pan. Let stand until firm. Then cut
in squares. Store airtight in cool place.