Candy Recipes
Pineapple Creme Fudge
Yield: about 3 pounds
Ingredients
- 2 1/2 cups granulated sugar
- 1/2 cup butter
- 1 (5 ounce can) evaporated milk (2/3 cup)
- 1 cup pineapple pastry filling
- 1 (7 ounce) jar Marshmallow Creme (2 cups)
- 1 pound white chocolate coating
- 1/4 teaspoon pineapple candy oil flavoring
- 1 tablespoon clear Karo syrup
Instructions
- Line a 13 x 9 inch pan with foil so that foil extends over sides of pan; butter foil.
- In large saucepan, combine sugar, butter and milk. Bring to boil, stirring constantly.
- Add pineapple pastry filling and bring to boil again, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly.
- Remove from heat.
- Add Marshmallow Creme and white chocolate coating; blend until smooth.
- Add pineapple candy oil and blend.
- Add Karo syrup and blend.
- Pour into prepared pan.
- Cool to room temperature.
- Score fudge into 36 or 48 squares.
- Refrigerate until firm.
- Remove fudge from pan by lifting foil; remove foil from fudge. Using large knife, cut through scored lines.
- Store in the refrigerator.