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Aloha Fudge



  1. Butter an 8-inch square pan.
  2. Mix sugar, pineapple and cream. Stir over low heat to dissolve sugar. Bring to a boil; cook over medium heat, stirring and washing down crystals from pan sides until candy thermometer reaches 238 degrees F or until mixture forms a soft ball in cold water.
  3. Remove from heat; cool to lukewarm.
  4. Add butter, then beat until mixture loses its gloss.
  5. Quickly stir in nuts.
  6. Spread into prepared pan; cool and cut into 1 1/2-inch squares.


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