Recipe for cooking Pineapple Creme Fudge

Desserts to Go with Coffee and Tea :: Fudge Recipes

Pineapple Creme Fudge

2 1/2 c. sugar
1/2 c. butter
1 (5 ounce can) evaporated milk (2/3 c.)
1 c. pineapple pastry filling
1 (7 ounce) jar Marshmallow Crème (2 c.)
1 lb. white chocolate coating
1/4 tsp. pineapple candy oil flavoring
1 Tbsp. clear Karo syrup

Line a 13 x 9-in. pan with foil so that foil extends over sides of pan; butter foil.

In lrg. saucepan, combine sugar, butter and milk. Bring to boil, stirring constantly. Add pineapple pastry filling and bring to boil again, stirring constantly. Continue boiling 5 mins. over med. heat, stirring constantly.

Remove from heat. Add Marshmallow Crème and white chocolate coating; blend until smooth. Add pineapple candy oil and blend. Add Karo syrup and blend. Pour into greased 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 lrg. knife, cut through scored lines. Store in refrigerator.

Makes approximately about 3 lb..