Pineapple Sherbet Fudge

3 cups granulated sugar
1 cup half-and-half
3 tablespoons light corn syrup
1 (8 ounce) can crushed pineapple, drained
2 teaspoons lemon juice
1/4 teaspoon cream of tartar
1/4 cup butter
1/4 teaspoon pure lemon extract
3/4 cups coarsely chopped walnuts (optional)

Grease an 8-inch square pan.

In heavy 2-quart saucepan over medium heat, bring sugar, half-and-half, corn syrup, pineapple, lemon juice and cream of tartar to boil, stirring until sugar dissolves and the mixture begins to boil. Reduce heat to low or medium-low. Cover and cook 2-3 minutes to dissolve the sugar crystals on the sides of the pan. Remove lid. Cook, without stirring, to soft ball stage (234-240 degrees F, with 236 degrees F recommended). Remove from heat.

Add butter and lemon extract. Beat by hand until candy begins to thicken and hold its shape. Stir in nuts, if desired. Pour into pan. Cool and cut into squares.

Store in airtight container.

NOTES: You may substitute 1/2 teaspoon vanilla extract for the lemon extract. Although most candies are cooled before beating, this candy must be beaten while still hot.