| Bring whipping cream to a boil in a heavy saucepan. Remove from heat and stir in brown sugar, sugar and crushed, drained, pineapple until sugars are dissolved. Put on heat again, then stir constantly until these ingredients boil. Cover and cook for about 3 minutes until the steam washes down any crystals which may have formed on the sides of the pan. Uncover, and cook over low heat, stirring only if necessary, to the soft-ball stage (238F). Remove from heat and add remaining ingredients. Cool to 110F. Beat until creamy. Pour into a shallow
buttered pan. Cut into squares before it is cold.
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