Preparation:
Combine sugars, pineapple and juice, milk, corn syrup, salt and butter
in a 2 quart saucepan. Cook to 238 degrees, stirring occasionally.
Remove from heat and add marshmallow and vanilla. Mix together to melt
marshmallows, then beat until mixture becomes heavy and creamy. Add
nuts. Spread in a buttered 8inch square pan. Cut into squares when
cool and firm. Makes about 49 pieces...depends how big or small you cut
them. |
