Pineapple Fudge Recipes

Steps:

• 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.

Steps:

• Grease a 9x5 inch pan. Set aside.
• In a 3 quart saucepan, over very low heat, mix together confectioners sugar, butter, milk, vanilla, and salt until mixture is creamy.
• Pour quickly into greased 9x5 inch pan. Refrigerate until firm, then cut into squares. Store in an airtight container in the refrigerator.

Steps:

• Butter and line a 20cm square cake tin with baking parchment. Put the butter, condensed milk, sugar and milk in a large saucepan over a low heat. Stir continuously until the sugar dissolves.
• Increase the heat and bring to the boil. Bubble for 10 mins, stirring all the time until the mixture reaches 115C on a sugar or probe thermometer. Remove from the heat and leave to cool to 110C. Add the vanilla, then beat in a stand mixer or with an electric hand whisk until it cools to 60C. This will help break up any large sugar crystals. The fudge should be thick and matte-looking.
• Spoon the fudge into the prepared tin and press down with a spoon to smooth the surface. Leave to set, then cut into squares. Will keep for up to three weeks in an airtight container.

Steps:

• In 2-quart saucepan, combine sugars, pineapple, condensed milk, corn syrup, salt and butter.
• Cook to 238 degrees on a candy thermometer, stirring occasionally.
• Remove from heat.
• Add marshmallows and vanilla.
• Stir together to melt marshmallows.
• Beat until mixture is heavy and creamy.
• Add pecans.
• Spread in buttered 8 x 8 x 2-inch pan.
• Cool until firm. Cut into squares.

Steps:

• Combine the milk,sugar and butter in a saucepan and bring to boiling point.
• Add the pineapple and cook over medium heat to soft ball stage or 235 degrees,stirring constantly.
• Cool.
• Add the lemon juice and beat until thick.
• Turn into a buttered platter and cut into squares.
• Decorat with pecans.