Pineapple Fudge
Submitted by g-man
Pineapple fudge cooked stovetop with crushed pineapple, marshmallows, and pecans, then beaten to a creamy, old-fashioned finish. Ready in 30 minutes and yields nearly 49 pieces.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
30 minTropical meets old-school candy shop in this pineapple fudge that your grandmother would have been proud to set out on a holiday tray.
Crushed pineapple and its juice go right into the pot alongside both white and brown sugar, which is the move that gives this fudge a deeper, more caramel-like sweetness than standard versions. Cook it to the soft-ball stage, pull it off the heat, drop in 24 marshmallows, then beat it until the mixture goes heavy and creamy. The marshmallows aren’t just filler, they’re what makes the texture impossibly smooth.
Fold in your pecans or walnuts, spread into a buttered pan, and by the time it firms up you’ve got nearly 49 pieces of something genuinely unexpected.
Chef Tips
- Use a candy thermometer for reliable results. You’re shooting for the soft-ball stage.
- Don’t skip the beating step after adding marshmallows. That’s what gives the fudge its creamy, sliceable texture.
- Walnuts bring a slightly bitter edge that cuts the sweetness nicely. Pecans are buttery and mild. Both work.
Ingredients
Directions
Combine sugars, pineapple and juice, milk, corn syrup, salt, and butter in a 2-quart saucepan.
Cook to 238 degrees F., stirring occasionally.
Remove from heat and add marshmallows and vanilla.
Mix together to melt marshmallow, then beat until mixture becomes heavy and creamy.
Add nuts.
Spread in a buttered 8-inch square pan.
Cut into squares when cool and firm.
Makes about 49 pieces.
Comments
