Ingredients for Pineapple Fudge
- Sugar
- Brown Sugar
- Crushed Pineapple In Juice
- Sweetened Condensed Milk
- ½ cup light corn syrup
- ¼ teaspoon salt
- 6 tablespoons (3 ounces) unsalted butter
- 1 cup mini marshmallows
- 1 teaspoon vanilla extract
- ½ cup chopped pecans (optional)
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How to Make Pineapple Fudge
- Grease an 8x8 inch baking pan and set aside.
- In a heavy-bottomed 2-quart saucepan, combine 2 cups granulated sugar, 1 cup packed light brown sugar, 1 (20 ounce) can crushed pineapple (undrained), 1 (14 ounce) can sweetened condensed milk, ½ cup light corn syrup, ¼ teaspoon salt, and 6 tablespoons (3 ounces) unsalted butter.
- Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a boil.
- Clip a candy thermometer to the side of the pan. Continue cooking, without stirring, until the mixture reaches 238°F (soft-ball stage) on a candy thermometer.
- Remove from heat and carefully stir in 1 cup mini marshmallows and 1 teaspoon vanilla extract.
- Beat with a wooden spoon or electric mixer until the mixture becomes thick, creamy, and loses its shine (about 5-7 minutes).
- Stir in ½ cup chopped pecans (optional).
- Pour the mixture into the prepared pan and spread evenly.
- Let cool completely at room temperature until firm (at least 2-3 hours).
- Cut into squares and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
69g
Fat
3g
Carbs
6g
