White Christmas Fudge

In a heavy saucepan combine cream, light corn syrup, butter, and sugar. Place over medium heat and stir occasionally until the mixture comes to a full boil. Cook until the syrup reaches 238°F (115°C) on a candy thermometer, or the soft ball stage (forms a soft ball when drizzled into cold water). Remove from heat. Cool to room temperature.

Beat with a wooden spoon until thick. Add vanilla, shelled pistachio nuts, and chopped candied pineapple.

Pour into a buttered 9-inch baking pan and refrigerate until firm.