Pineapple Fudge Recipes

PINEAPPLE FUDGE

Steps:

• Butter a 9-inch square pan. Set aside.
• Combine milk, sugar, and butter. Heat slowly to boiling point.
• Stir in drained crushed pineapple and cook over medium heat to soft ball stage, 236 degrees (113 degrees C), stirring constantly to prevent burning, about 25 minutes. Cool. Stir in lemon juice. Beat until mixture is smooth and has lost its sheen.
• Turn into buttered pan. Let cool, then cut into squares.

PINEAPPLE FUDGE

Steps:

• In 2-quart saucepan, combine sugars, pineapple, condensed milk, corn syrup, salt and butter.
• Cook to 238 degrees on a candy thermometer, stirring occasionally.
• Remove from heat.
• Add marshmallows and vanilla.
• Stir together to melt marshmallows.
• Beat until mixture is heavy and creamy.
• Add pecans.
• Spread in buttered 8 x 8 x 2-inch pan.
• Cool until firm. Cut into squares.

PINEAPPLE FUDGE

Steps:

• 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.