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.

Chocolate fudge with caramelised pineapple

This recipe answered all fudge requirements – rich and chocolaty, crunchy, sweet and sticky ! 

I made slice, and also a cake which transformed itself into a birthday cake!!

First of all – dice ½ fresh pineapple and sauté in butter and brown sugar, save for decoration! Anne 

Note: Brookies are rich, fudgy and decadent bars made with half brownie and half chocolate chip cookies.

https://www.bestrecipes.com.au/recipes/flourless-fudge-brookies-recipe/lofgywo5

Flourless Fudge Brookies

3 cups icing sugar mixture; 3/4 cup cocoa powder; 1/2 tsp salt; 4 egg whites; 1 tsp vanilla extract; 1/2 cup choc chips

Preheat the oven to 180˚C.

Line a shallow rectangular lamington pan or similar with baking paper.

In a large bowl, whisk together the icing sugar, cocoa and salt. Stir in the vanilla and egg whites.

Whisk until the batter is just moistened then stir in the choc chips.

Pour the batter into the lamington pan and bake for 20 - 25 minutes until the top is glossy and cracked.

Let your brookie cool before lifting it out of the pan and cutting it into squares. Serve with a scoop of vanilla ice cream for a decadent mid-week dessert.

Pineapple Fudge

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

http://www.momontimeout.com/2016/10/perfect-pineapple-fudge/

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.