Pineapple Fudge

• 3 tablespoons butter, softened, divided
• 3 cups sugar
• 1 can (16 ounces) crushed pineapple, drained
• 1/2 cup heavy whipping cream
• 1 tablespoon light corn syrup
• 1/2 teaspoon vanilla extract
• 1 cup chopped nuts
• 1 to 2 drops yellow food coloring

1. Line an 8-in. square dish with foil. Using 1 tablespoon butter, grease the foil and the sides of a heavy large saucepan. Add the sugar, pineapple, cream and corn syrup to the saucepan. Cook and stir over medium heat until a candy thermometer reads 234u0b0 (soft-ball stage).
2. Remove from the heat; add remaining butter (do not stir). Cool to 125u0b0. Add vanilla; stir until combined. Beat with a wooden spoon until mixture is thickened and lighter in color, about 5 minutes.
3. Stir in nuts and food coloring. Spread into prepared pan; let stand until firm. Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator.

butter, sugar, pineapple, heavy whipping cream, light corn syrup, vanilla, nuts, coloring

Taken from www.tasteofhome.com/recipes/pineapple-fudge/ (may not work)