Pineapple Fudge
Yield
12 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sugar
|
|
| 1 | cup |
brown sugar
|
*
|
| 8 ½ | ounce |
pineapple, canned, crushed
and juice |
|
| ½ | cup |
milk
|
|
| 1 | tablespoon |
light corn syrup
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
butter
|
|
| 24 | each |
marshmallows
large |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
pecans
or walnuts |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sugar
|
|
| 237 | ml |
brown sugar
|
*
|
| 245.7 | ml/g |
pineapple, canned, crushed
and juice |
|
| 118 | ml |
milk
|
|
| 15 | ml |
light corn syrup
|
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
butter
|
|
| 24 | each |
marshmallows
large |
*
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
pecans
or walnuts |
|
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.
