2 cups granulated sugar
1 cup brown sugar
1/2 cup light cream
2 1/2 cups crushed pineapple, drained
two tablespoons tbsp butter or margarine
2 teaspoons tsp ground ginger
2 teaspoons vanilla extract
Combine sugars, cream and pineapple. Cook, stirring occasionally, to softball stage (236° F.). Remove from heat, add butter, ground ginger and vanilla extract. Cool to room temperature, without stirring, until lukewarm (110° F.). Beat until mixture loses its gloss. Add nuts. Pour into buttered 8 x 8 x 2 inch pan. Score candy in squares; press walnut half on each if desired; cut one firm. Recipe makes about 24 pieces of the pineapple fudge.