2 c. sugar
1 c. brown sugar
8 1/2 oz. can crushed pineapple and juice
1/2 c. milk
1 tbsp. corn syrup
1/4 tsp. salt
2 tbsp. butter
24 lg. marshmallows
1 tsp. vanilla
1 c. chopped pecans

Combine sugar, pineapple and juice, milk, corn syrup, salt and butter in a 2 quart saucepan. Cook to 238 degrees, stirring occasionally. Remove from heat, add marshmallows and vanilla. Mix together to melt marshmallows, then beat until mixture becomes heavy and creamy. Add pecans. Spread in a buttered 8- inch square pan. Cut into squares when cool and firm.