1 cup evaporated milk
3 cups granulated sugar
2 tbsp. butter
1 cup crushed pineapple, well drained
2 tsp. lemon juice
pecan halves (optional)

Combine milk, sugar and butter. Heat slowly to boiling point. Add crushed pineapple and cook over medium heat to soft ball stage (234-240°F on candy thermometer), stirring constantly to prevent burning; allow about 25 minutes. Cool.

Add lemon juice. Beat until crystalline. Turn into buttered pan. Mark in squares.

Decorate with pecan halves, if desired.

Cooks Note: Use of a candy thermometer is recommended.

Makes 1 2/3 pounds.