Perfect Pineapple Fudge

• Condiments

  • 2 tbsp Corn syrup, light
  • 1 7 oz jar Marshmallow creme

• Baking & Spices

  • 3 cups Granulated sugar
  • 1 tsp Pineapple extract or clear vanilla extract
  • 1 cup White chocolate chips

• Dairy

  • 3 tbsp Butter
  • 1/2 cup Half and half

• Other

  • 1 8.25 ounce can Dole crushed pineapple (juice and all

Found on momontimeout.com

Description

Ingredients

• 3 cups granulated sugar
• ½ cup half and half
• 2 tbsp light corn syrup
• 1 8.25 ounce can Dole crushed pineapple (juice and all)
• 3 tbsp butter
• 1 tsp pineapple extract or clear vanilla extract
• 1 cup white chocolate chips
• 1 7 oz jar marshmallow creme

Directions

• Line a 9 x 5 inch loaf pan with non-stick foil. Lightly butter.
• In a heavy bottomed 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.
• Continue cooking, stirring frequently, until the contents reach 236°F or soft ball stage (234°F - 240°F). I use this digital candy thermometer.
• Remove from heat and stir in extract.
• Stir for 3 minutes until the candy starts to thicken slightly.
• Stir in chips until fully melted and combined.
• Stir in marshmallow creme.
• Pour into the prepared pan and let cool to room temperature.
• Refrigerate until fudge is completely set, at least 2 hours.
• Cut into pieces. Store in an airtight container. For firmer fudge, refrigerate.