Pineapple Fudge
TOTAL TIME: Prep: 15 min. Cook: 1 hour + standing
YIELD: 2-1/4 pounds.
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!
Ingredients
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3 tablespoons butter, softened, divided
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3 cups sugar
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1 can (16 ounces) crushed pineapple, drained
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1/2 cup heavy whipping cream
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1 tablespoon light corn syrup
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1/2 teaspoon vanilla extract
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1 cup chopped nuts
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1 to 2 drops yellow food coloring
Directions
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1.
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).
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2.
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.
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3.
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.
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