Imperial Candied Pineapple

Directions

1. 1
   Combine 2 cups sugar, corn syrup and 1 cup water in heavy skillet.
2. 2
   Over medium heat, cook until sugar is dissolved, stirring constantly.
3. 3
   Cook, without stirring, to 232°.
4. 4
   Drop 4 pineapple rings at a time into syrup and simmer slowly 5 minutes. Turn and simmer until translucent, about 7 minutes.
5. 5
   Drain on wire rack.
6. 6
   Repeat until all pineapple slices are candied.
7. 7
   Let stand, uncovered, 24 hours.
8. 8
   Sprinkle all sides with 1/2 cup granulated sugar.
9. 9
   Allow to stand 24 more hours, then sprinkle with rest of sugar.
10. 10
    Refrigerate, covered.
11. 11
    Keeps about 2 weeks.