PERFECT PINEAPPLE FUDGE

Let me just start by saying that this may be the best fudge I’ve ever made. Like, WOW. Bryce came back for three more pieces after I let him “taste” it during the photo shoot. Fortunately, this recipe makes two full pounds so there’s plenty to go around. That, coupled with the fact that this fudge is so bright and cheerful, is what makes me think this fudge is going to be a hit this holiday season.

When I think of the holiday season I think sweets and treats and everything else good to eat. Particularly fudge.

I almost called this Pineapple Sherbet Fudge because that’s what it tastes like – pineapple sherbet. This is a cooked fudge meaning you aren’t going to make it in the microwave. Trust me, it’s worth it. Cooked fudge results in a true fudge texture and consistency and a taste and flavor that can’t be beat.

I know many of you get scared off when I ask you to use a candy thermometer, but, trust me, YOU can do this. I have used many candy thermometers. over the years but my favorite is this digital candy thermometer here.

Ingredients

3 cups granulated sugar
½ cup half and half
2 tbsp light corn syrup
1 8.25 ounce can Dole crushed pineapple (juice and all)
3 tbsp butter
1 tsp pineapple extract or clear vanilla extract
1 cup white chocolate chips
1 7 oz jar marshmallow creme

Instructions

Line a 9 x 5 inch loaf pan with non-stick foil. Lightly butter.
In a heavy bottomed 3 quart saucepan, combine sugar, half and half, corn syrup, pineapple, and butter.
Bring contents to a boil over medium-low heat, stirring until the sugar dissolves.
Continue cooking, stirring frequently, until the contents reach 236°F or soft ball stage (234°F - 240°F). I use this digital candy thermometer.
Remove from heat and stir in extract.
Stir for 3 minutes until the candy starts to thicken slightly.
Stir in chips until fully melted and combined.
Stir in marshmallow creme.
Pour into the prepared pan and let cool to room temperature.
Refrigerate until fudge is completely set, at least 2 hours.
Cut into pieces. Store in an airtight container. For firmer fudge, refrigerate.