Pineapple Fudge

3 cups sugar
1 tablespoon light corn syrup
1/2 cup well drained, crushed pineapple
1/2 cup heavy whipping cream
2 tablespoons butter
1/2 teaspoon vanilla
1 cup English Walnuts, coarsely chopped

Combine sugar, syrup, pineapple and cream in a well buttered
heavy saucepan. Bring to a boil over low heat, stirring constantly. Continue cooking, stirring occasionally, until candy reaches soft ball stage. Remove from heat, add butter, but do not stir.

Cool until saucepan feels lukewarm. Add vanilla and beat until
candy begins to thicken (starts to turn white). Beat in nuts,
spoon into buttered eight by eight inch or nine inch square
pan. As candy firms, it will lose it's slick look and become
creamy. Cool and cut. Makes about three dozen pieces.
Can be frozen.