|Sugar||2 Cup (32 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Half and half||1⁄2 Cup (8 tbs)|
|Crushed pineapple can||1 Large, drained|
|Walnuts||1 Cup (16 tbs), broken|
Combine sugars, half and half and pineapple; cook, stirring occasionally, to soft-ball stage or to 236 de- grees on candy thermometer.
Remove from heat.
Add butter, ginger and vanilla.
Cool to room temper- ature, without stirring, until lukewarm.
Beat until mixture loses gloss.
Pour into buttered 8 x 8-inch pan.
Score candy into squares.
Press walnut half on each square.
Cut when firm.