Pineapple Fudge Recipe

Be the first to write a review

Rate recipe

Pineapple may seem like a strange ingredient for your Christmas fudge, but this light-colored version is a really yummy, refreshing change of pace from the usual chocolate variety. Try the recipe and see for yourself!

[X]

Rate Pineapple Fudge Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pineapple Fudge Recipe

Prep: 15 min. Cook: 1 hour + standing

Yield: 64 Servings

15 60 75

Ingredients

3 tablespoons butter, softened, divided
3 cups sugar
1 can (16 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice, drained
1/2 cup heavy whipping cream
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
1 cup chopped nuts
1 to 2 drops yellow food coloring

Directions

Line an 8-in. square dish with foil. Using 1 tablespoon butter, grease the foil and the sides of a heavy large saucepan. Add the sugar, pineapple, cream and corn syrup to the saucepan. Cook and stir over medium heat until a candy thermometer reads 234° (soft-ball stage).
Remove from the heat; add remaining butter (do not stir). Cool to 125°. Add vanilla; stir until combined. Beat with a wooden spoon until mixture is thickened and lighter in color, about 5 minutes.
Stir in nuts and food coloring. Spread into prepared pan; let stand until firm. Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 2-1/4 pounds.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Originally published as Pineapple Fudge in Country Woman Christmas Annual 2007, p70