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Bring smiles to the table for this meal finale. These are so good.

White Christmas Fudge

1 cup heavy cream
2/3 cup light corn syrup
3 tablespoons butter
2 cups granulated sugar
3/4 teaspoon vanilla extract
2 cups pistachio nuts
1 1/3 cups chopped candied pineapple

1. 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.
2. Beat with a wooden spoon until thick. Add vanilla, shelled pistachio nuts, and chopped candied pineapple.
3. Pour into a buttered 9-inch baking pan and refrigerate until firm.

Makes 24 pieces.