Candied Pineapple

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Ingredients: 

2 (20-ounce) cans sliced pineapple rounds in heavy syrup; 3 cups granulated sugar; 1/4 cup light corn syrup

Instructions: 

Drain the pineapple, reserving 1 1/2 cups of the juice. Add water if needed to reach 1 1/2 cups of liquid

In a large skillet, combine the reserved juice, 2 1/2 cups sugar, and corn syrup. Cook over medium heat, stirring until sugar dissolves and mixture boils gently for 4 minutes

Reduce heat to low. Add pineapple rings, arranging in a single layer if possible.  Simmer, turning frequently, until pineapple is translucent (about 45 minutes)

Remove pineapple from syrup and place on a wire rack to dry.  (Discard or save syrup)

For faster drying in humid climates, place the rack in a 200°F oven for 30 minutes, or until pineapple is no longer sticky

Let cool completely. Roll in remaining 1/2 cup sugar

Store in an airtight container at room temperature for up to one week

I think the best way to use this candied pineapple is chopped up in fruitcake or biscuits etc, Anne