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Pineapple Fudge

 Pineapple Fudge
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!
64 ServingsPrep: 15 min. Cook: 1 hour + standing


  • 3 tablespoons butter, softened, divided
  • 3 cups sugar
  • 1 can (16 ounces) crushed pineapple, drained
  • 1/2 cup heavy whipping cream
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup chopped nuts
  • 1 to 2 drops yellow food coloring


  • 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.