---------- Recipe via Meal-Master (tm) v8.05
 
      Title: PINEAPPLE-PECAN FUDGE
 Categories: Candies
      Yield: 24 Servings
 
      1 c  Pecans; chopped
     14 oz Crushed pineapple; drained
      4 c  Sugar
      1 c  Heavy cream
      2 tb Margarine
      2 ts Vanilla extract
 
  Recipe by: Jo Anne Merrill Preparation Time: 0:35 1. Use a 14 ounce can of
  crushed pineapple. Invert over a sieve placed in bowl to drain pineapple
  thoroughly.
   2. Chop the pecans coarsely.
   3. Combine the drained pineapple, sugar and cream in a heavy saucepan.
  Stir over low heat until sugar is dissolved. Increase heat and bring
  mixture to boiling. Cook, stirring occasionally to prevent scorching.
  Continue until mixture reaches 234 degree on a candy thermometer,(soft ball
  stage.) DO NOT scrape bottom and side of pan, this will stick a little;
  brushing down side of pan occasionally will help.
   4. Remove from heat and let cool just until cool enough that you can touch
  pan without being burned. DO NO stir or disturb mixture in any way while
  this is cooling.
   5. Add the margarine (or butter) and the vanilla extract. Beat vigorously
  until the candy loses its gloss. Stir in the pecans using as little mixing
  as possible.
   6. Immediately pour into 8 x 8 inch pan that has been greased with
  margarine. Do not scrape the bottom or sides of pan as you are putting the
  mixture into dish.
   7. Let cool completely, then cut into small pieces for serving.
  
  Yield: about 24 1-1/2 inch squares.
 
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