Pineapple Fudge ! 3 ways ! All delicious !

(White) Chocolatey Pineapple Fudge

Adapted from https://www.dixiecrystals.com/recipes/pineapple-fudge

INGREDIENTS

20oz/440g crushed pineapple; 1 cup castor sugar; 2/3 cup sweetened condensed milk; 24oz/600g white chocolate chips

DIRECTIONS

Line an 8-inch square baking pan with non-stick tin foil or parchment paper.

Combine crushed pineapple including juice with sugar in a small saucepan. Bring to a boil over medium-high heat.

Boil on medium-high heat for 5 minutes stirring often then reduce heat to medium and continue to simmer for 25-30 minutes, stirring every minute or so, until most of liquid has evaporated and mixture has thickened. It is very important to allow enough time for the pineapple jam to thicken. If it is still sauce-like, your fudge will not set properly.

Once pineapple jam is thickened remove pan from heat.

Add sweetened condensed milk and stir until well blended.

Let jam rest for 3 minutes. Then stir in chocolate chips just until combined.

Set your timer for 5 minutes and let heat from jam melt chocolate chips. Then stir slowly until well combined and until chocolate is melted.

Spread into an even layer in your prepared pan.

Cover and set aside for one hour to cool then refrigerate for 2-3 hours until firm or just allow it to firm up at room temperature for about 6-8 hours.

Remove from pan and peel off foil or parchment paper, then cut into 36 squares.

Store in an airtight container for up to 4 days or in refrigerator for up to 2 weeks. You can wrap fudge well in wax paper then over-wrap it in tin foil and place in a large zip-top bag and freeze for up to 3 months. To thaw fudge, remove it from freezer and allow it to sit on counter in wrapping for at least 4 hours before removing it from package.

Pineapple and White Chocolate Fudge

Adapted from https://www.feastforafraction.com/pineapple-upside-down-fudge/

INGREDIENTS

14 oz can Sweetened Condensed Milk; 1/2 cup Butter Cake mix (I used gluten free); 2 1/2 cups White Chocolate Chips; 3/4 cup Chopped Candied Pineapple; 18 glacé cherries cut in half

INSTRUCTIONS

Line a 9”x9”/23cmx23cm baking dish with parchment paper. Spray with cooking spray, if desired

Combine the sweetened condensed milk, cake mix and white chocolate chips into a double boiler

Cook over medium heat, whisking until the mixture is melted and smooth

Stir in the chopped candied pineapple and glacé cherries

Pour fudge into the parchment-lined baking dish

Allow to cool two hours in the fridge or overnight at room temperature before cutting into 36 pieces

Caramelly Pineapple Fudge (My personal favourite, Anne)

https://www.nigella.com/recipes/members/jonmcs-pineapple-fudge

INGREDIENTS

1 cup evaporated milk (canned); 3 cups granulated sugar; 2 tablespoons butter; 1 cup crushed pineapple; 2 teaspoons lemon juice

METHOD

Combine milk, sugar and butter. Heat to boiling point.

Add crushed pineapple and cook to 236ºF (114ºC) or about 25 minutes, stirring constantly to avoid burning. Allow to cool.

Add lemon juice and beat until crystallization begins.

Pour into a greased pan and mark into squares.