Pineapple Candied Fudge
2 cups evaporated milk
4 1/2 cups granulated sugar
1/4 cup butter
2 tablespoons pineapple syrup (reserved from pineapple)
2 cups crushed pineapple in syrup, drained
Line a 13" x 9" baking pan with aluminum foil, extending foil at least 2" over ends of pan. Lightly butter foil. Set aside.
In a medium saucepan over medium heat, mix milk, sugar, butter and pineapple syrup together. Stir until the sugar dissolves, cover with a lid briefly to get any sugar crystals off the sides of the pan. Cook uncovered over medium heat until temperature reaches soft ball stage or 234°F to 240°F on a candy thermometer. Stir in pineapple and continue to cook, stirring constantly for half hour. Remove from heat and pour into prepared baking pan.
Cool. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.
For best results, test the accuracy of the candy thermometer prior to making fudge.
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