Candy Recipes
Pineapple Sherbet Fudge
Ingredients
- 3 cups granulated sugar
- 1 cup Half-and-Half
- 3 tablespoons light corn syrup
- 1 (8 ounce) can crushed pineapple, drained
- 2 teaspoons lemon juice
- 1/4 teaspoon cream of tartar
- 1/4 cup butter
- 1/4 teaspoon pure lemon extract
- 3/4 cups coarsely chopped walnuts (optional)
Instructions
- Grease an 8 inch square pan.
- In heavy 2 quart saucepan over medium heat, bring sugar, Half-and-Half, corn syrup, pineapple, lemon juice and cream of tartar to boil, stirring until sugar dissolves and the mixture begins to boil. Reduce heat to low or medium-low. Cover and cook 2-3 minutes to dissolve the sugar crystals on the sides of the pan. Remove lid. Cook, without stirring, to soft ball stage (234 to 240 degrees F, with 236 degrees F recommended). Remove from heat.
- Add butter and lemon extract. Beat by hand until candy begins to thicken and hold its shape.
- Stir in nuts, if desired.
- Pour into pan.
- Cool and cut into squares.
- Store in airtight container.
Notes
You may substitute 1/2 teaspoon vanilla extract for the lemon extract.
Although most candies are cooled before beating, this candy must be beaten while still hot.