3 cups sugar
1 tbsp. light corn syrup
1/2 cup crushed pineapple
1/2 cup milk
2 tbsp. butter
1/2 tsp. vanilla

Combine sugar, syrup, pineapple, milk and butter in saucepan. Cook, stirring frequently to soft ball stage (236°F on candy thermometer). Let cool slightly. Add vanilla. Beat until thick and smooth. Pour into greased pan. Cut into squares when hard.

Cooks Note: A candy thermometer is recommended.

Submitted by: Irene Randolph