Hawaiian Candy
1 C. whipping cream
1/2 C. brown sugar
1 C. granulated sugar
1/2 C. crushed, drained pineapple
1 T. butter
1 tsp. preserved ginger
1/2 C. broken pecan meats
1 tsp. vanilla extract
Bring whipping cream to a boil in a heavy saucepan.
Remove from heat and stir in brown sugar, sugar and
crushed, drained, pineapple until sugars are
dissolved.
Put on heat again, then stir constantly until these
ingredients boil. Cover and cook for about 3 minutes
until the steam washes down any crystals which may
have formed on the sides of the pan.
Uncover, and cook over low heat, stirring only if
necessary, to the soft-ball stage (238�F). Remove
from heat and add remaining ingredients. Cool to
110�F. Beat until creamy. Pour into a shallow
buttered pan. Cut into squares before it is cold.
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