Chocolate Pineapple Fudge

2 cups granulated sugar

2 cups firmly packed brown sugar

1/2 cup pineapple juice

1 cup evaporated milk

1/2 cup chopped nuts

Put sugar, pineapple juice and milk in a saucepan. Clip a candy thermometer to the side of the saucepan.

Cook until the soft-ball stage (236 degrees F).

Remove from heat and add chopped nuts. Cool to lukewarm and beat until creamy.

Put into a flat, buttered pan.