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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 64 |
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Pineapple may seem like a strange ingredient for your Christmas fudge, but this light-colored version is a really yummy, refreshing change of pace from the usual chocolate variety. Try the recipe and see for yourself! Ingredients:
3 tablespoons butter, softened, divided |
3 cups sugar |
1 can (16 ounces) crushed pineapple, drained |
1/2 cup heavy whipping cream |
1 tablespoon light corn syrup |
1/2 teaspoon vanilla extract |
1 cup chopped nuts |
1 to 2 drops yellow food coloring |
Directions:
1. 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).
2. 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.
3. 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.
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