Recipe for cooking pineapple-pecan fudge

Desserts to Go with Coffee and Tea :: Fudge Recipes

Pineapple-Pecan Fudge

4 c. sugar
1 (14 ounce) can crushed pineapple, drained*
1 c. heavy cream
2 Tbsp. margarine
2 tsp. vanilla extract or flavoring
1 c. pecans, coarsely chopped

Combine the sugar, drained pineapple, and cream in a heavy saucepan. Stir over low heat until sugar is dissolved. Increase heat and bring mixture to boiling. Cook, stirring occasionally to prevent scorching. Continue until mixture reaches 234 degrees F on a candy thermometer (soft ball stage). This will stick a little but DO NOT scrape bottom and sides of pan; brushing down side of pan occasionally will help.

Remove from heat and let cool just until cool enough that you can touch pan without being burned. DO NOT stir or disturb mixture in any way while this is cooling.

Add the margarine (or butter) and the vanilla extract or flavoring. Beat vigorously until the candy loses its gloss. Stir in the pecans using as little mixing as possible.

Immediately pour into 8-in. pan that has been greased with margarine. Do not scrape the bottom or sides of pan as you are putting the mixture into dish. Let cool completely, then cut into sm. pieces for serving.

*Invert can or pineapple over a sieve placed in bowl to drain pineapple thoroughly.

Yield: About twenty-four 1 1/2-in. squares