White Christmas Fudge
1 cup heavy cream
2/3 cup light corn syrup
3 tablespoons butter
2 cups granulated sugar
3/4 teaspoon vanilla extract
2 cups pistachio nuts
1 1/3 cups candied pineapple, chopped
Line a 9" x 9" square baking pan with aluminum foil, extending foil at least 2" over ends of pan. Lightly butter foil. Set aside.
In a heavy saucepan combine cream, light corn syrup, butter, and sugar. Place over medium heat, stir until the sugar dissolves, cover with a lid briefly to get any sugar crystals off the sides of the pan. Remove lid and stir occasionally until the mixture comes to a full rolling boil. Cook until the syrup reaches soft ball stage or 234°F to 240°F (115°C) on a candy thermometer. Remove from heat. Cool to room temperature.
Beat with a wooden spoon until thick. Add vanilla, shelled pistachio nuts, and chopped candied pineapple. Pour into prepared baking pan.
Refrigerate until firm. 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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