Directions:
- Line an 8-in. square dish with foil. Using 1 tablespoon butter, grease the foil and the sides of a heavy large saucepan. Add the sugar, pineapple, cream and corn syrup to the saucepan. Cook and stir over medium heat until a candy thermometer reads 234° (soft-ball stage).
- Remove from the heat; add remaining butter (do not stir). Cool to 125°. Add vanilla; stir until combined. Beat with a wooden spoon until mixture is thickened and lighter in color, about 5 minutes.
- Stir in nuts and food coloring. Spread into prepared pan; let stand until firm. Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 2-1/4 pounds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 45.42 Kcal (190 kJ) | ||
| Calories from fat | 20.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.32g | 4% | |
|---|---|---|---|
| Cholesterol | 2.72mg | 1% | |
| Sodium | 0.8mg | 0% | |
| Potassium | 14.17mg | 0% | |
| Total Carbs | 6.27g | 2% | |
| Sugars | 5.93g | 24% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 0.33g | 1% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 1% | |
| Calcium | 1.3mg | 0% | |
| Amount Per 100 g | |||
| Calories | 447.15 Kcal (1872 kJ) | ||
| Calories from fat | 205.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.85g | 4% | |
|---|---|---|---|
| Cholesterol | 26.73mg | 1% | |
| Sodium | 7.92mg | 0% | |
| Potassium | 139.51mg | 0% | |
| Total Carbs | 61.7g | 2% | |
| Sugars | 58.36g | 24% | |
| Dietary Fiber | 0.87g | 0% | |
| Protein | 3.2g | 1% | |
| Vitamin C | 0.7mg | 0% | |
| Vitamin A | 0.1mg | 0% | |
| Iron | 1.2mg | 1% | |
| Calcium | 12.6mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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