This delicious fudge was easy to make, thanks for the recipe Cassie.
Sugar alert!! (I also made peanut butter fudge hmmm)
Being an American recipe a couple of the ingredients were new to me, I
hunted the Marshmallow Crème down in the International section of a Coles
supermarket. Half and half turns out to be a milk/ cream product but as I
couldn’t get any I used milk, apparently single cream is a good substitute. Milk
worked fine. I used rice bran syrup instead of corn syrup, Anne
Perfect Pineapple Fudge
“If you love pineapple OR
fudge, you're going to go crazy for this PERFECT PINEAPPLE FUDGE! It's my new
favorite thing and it's going to be yours too!” Trish - Mom On Timeout
Ingredients: 3 cups granulated
sugar; ½ cup half and half; 2 tbsp light corn syrup; 1X 440g (8.25 oz) can Dole
crushed pineapple (juice and all); 3 tbsp butter; 1 tsp pineapple extract or
clear vanilla extract; 1 cup white chocolate chips; 1X 7 oz jar marshmallow
crème
Instructions:
1. Line a 13 X 23cm (9 x 5
inch) loaf pan with non-stick foil. Lightly butter.
2. In a heavy bottomed 3 litre
(3 quart) saucepan, combine sugar, half and half, corn syrup, pineapple, and
butter.
Bring contents to a boil
over medium-low heat, stirring until the sugar dissolves.
4. Continue cooking, stirring
frequently, until the contents reach 113°C (236°F) or soft ball stage. I use a
digital candy thermometer.
5. Remove from heat and stir
in extract.
6. Stir for 3 minutes until
the candy starts to thicken slightly.
7. Stir in chips until fully
melted and combined.
8. Stir in marshmallow creme.
9. Pour into the prepared pan
and let cool to room temperature.
10. Refrigerate until fudge is
completely set, at least 2 hours.
11. Cut into pieces. Store in
an airtight container. For firmer fudge, refrigerate.
No comments:
Post a Comment