Pineapple Cream Fudge
Pineapple Cream Fudge is an moderately easy dinner. Made with 2 1/2 c. sugar, 1/2 c. margarine or butter, 5 oz. can (2/3 c.) evaporated milk, 1 c. pineapple pastry filling and 7 oz. jar (2 c.) marshmallow crème, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
🔗 Recipe adapted from RecipeNLG-Full
Line 9 x 13-inch pan with foil so that foil extends over sides of pan; butter foil.
In large saucepan, combine sugar, margarine 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 Crème and 1 pound 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 refrigerator.
Makes about 3 pounds.
🍷 Perfect Pairings
Complete your meal with these
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