Hawaiian Fudge--Non Chocolate - cooking recipe

Ingredients

2 1/2 cups sugar
1 cup whole milk or 1 cup cream
1 (6 ounce) can crushed pineapple
1 cup pecans
1/2 cup coconut (optional)

Preparation

Combine sugar, milk or cream, and well drained pineapple. Bring to a boil over medium heat and cook until mixture reaches the soft ball stage (232-240 on the candy thermometer).
Remove from heat and stir in pecans and coconut if using. You can also add a few drops of green food coloring for aesthetics, but be careful or it will glow :0 and look like toxic waste ;)
Let cool slightly and then beat until creamy.
Pour into a greased loaf pan, cook and cut into squares.
The cook time is is approximate. Experienced candy makers know it depends on the weather and how fast you can get the milk to heat up to soft ball stage.