Pineapple Upside Down Fudge



1 can (20 oz) crushed pineapple, drained

1 cup unsalted butter

2 cups granulated sugar

3/4 cup heavy whipping cream

1/4 cup light corn syrup

1/4 tsp salt

1 tsp vanilla extract

1 cup white chocolate chips

1/2 cup chopped maraschino cherries

1/2 cup chopped pecans


Line an 8-inch square baking dish with parchment paper, leaving an overhang on the sides. Grease the parchment paper with cooking spray.

Spread the drained crushed pineapple evenly on the bottom of the prepared baking dish.

In a medium saucepan, melt the butter over medium heat. Add the sugar, heavy whipping cream, corn syrup, and salt. Stir until well combined.

Bring the mixture to a boil, stirring constantly. Reduce the heat to medium-low and continue cooking until the mixture reaches 236°F on a candy thermometer, stirring occasionally.

Remove the pan from heat and stir in the vanilla extract, white chocolate chips, chopped maraschino cherries, and chopped pecans until smooth.

Pour the fudge mixture over the pineapple in the baking dish. Use a spatula to smooth the top of the fudge.

Chill the fudge in the refrigerator for at least 2 hours or until completely set.

Once the fudge has set, remove it from the baking dish using the parchment paper overhang. Cut into squares and serve.

Enjoy your Pineapple Upside Down Fudge!

Note: This recipe yields 16-20 servings

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