Pineapple Fudge

2 cups granulated sugar
1 cup brown sugar, firmly packed
1 (8 1/2 ounce) can crushed pineapple with juice
1/2 cup milk
1 tablespoon light corn syrup
1/4 teaspoon salt
2 tablespoons butter
24 large marshmallows
1 teaspoon vanilla extract
1 cup chopped nuts

Combine sugars, pineapple and juice, milk, corn syrup, salt and butter. Cook to 238 degrees F, stirring occasionally.

Remove from heat. Add marshmallows and vanilla extract. Mix to melt marshmallows. Beat until heavy and creamy. Add nuts. Spread in a buttered 8-inch square pan.

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