Hawaiian Candy

Bring cream to a boil in a large, heavy pan. Remove from heat and add brown sugar, sugar and crushed drained pineapple. Stir until dissolved.

Then stir constantly until these ingredients boil. Cover and cook for about 3 minutes until the steam washes down any crystals which may have formed on the sides of the pan.

Uncover and cook over low heat, stirring only if necessary, to the soft-ball stage, 238 degrees F.

Remove from heat and add butter, ginger, pecans and vanilla. Cool to 110 degrees F. Beat until creamy.

Pour into a shallow buttered pan. Cut into squares before it is cold.