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Pineapple Fudge 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!
TOTAL TIME: Prep: 15 min. Cook: 1 hour + standing YIELD:64 servings


  • 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 vanilla extract
  • 1 cup chopped nuts
  • 1 to 2 drops yellow food coloring


  • 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).
  • 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.
  • 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. 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.

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