Recipe by Cathy
"My family really loves this fudge. I have to make it every Christmas and send it to the family. To make this dessert even more festive, decorate it with pecan halves!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
crushed pineapple, drained
This is a great fudge. Similiar to the one sold at Disney World. I did make some changes. I added 12 oz of pineapple with the juice squeezed out and I used heavy whipping cream for rich flavor. The directions aren't specific enough for the inexperienced candy maker though. This fudge should be cooled til lukewarm without stirring. The trick it to not being crumbly is to beat it until it thickens somewhat and the color becomes duller and lighter than it was before you started beating it.
A VERY sweet fudge. Smells good while cooking. Seems to take forever to get to the softball stage though. And after it set, it was almost to the stage of crumbly.
Perhaps one CUP, as the recipe calls for, instead of the can used, wouldn't yield a pan of sludge. You can't specify how long something cools for- ti's different depending on the temperature, humidity, etc. Cool is just... cool. LOL
Please try the recipe again!
OHHHH they are sooo good if they didnt turn out people did it wrong (there is some texture to them but nothing bad)I will so make these again and I am not experienced with candy (thanks to the helpful reviews appriciate it) these turned out awesome definatly will make again!
I have made this one many times now and do not understand the problems others seem to have had. Perhaps people are adding a can instead of a cup of pineapple?? Sweet-just like fudge is supposed to be! I will continue to make this as our Thanksgiving/Christmas fudge.
I am not impressed. This turned into a pan of pineapple-ish sludge. Perhaps if the receipe was more specific (ie. what size can of pineapple, and how long to let it cool).
I made this recipe using the tips from the review where the one person used heavy cream. It still came out very crumbly before I added the lemon juice. Here's how I fixed it: I added an extra teaspoon of lemon juice and I drizzled in some extra heavy cream. Just enough to make it smooth when mixed. Mine turned out very well...very smooth. Of course there is that bit of texture, but you expect that because there is pineapple in it and no matter how much you cook it pineapple will be grainy. It is very sweet though, so I'd suggest cutting it in smaller peices than you normally would for fudge. I hope this helps someone. Have fun!
I decided to make this even though the ratings were not that good. Like others I followed the recipe to the letter. It did set up and had a good taste but was very grainy. Like crystalized sugar. I will not make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/28 of a recipe
Servings Per Recipe: 28
Amount Per Serving
Calories from Fat: 14
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a rich-and-creamy peanut butter fudge.
See how to make simple old-fashioned chocolate fudge.
See how to make rich, amazing fudge with no dairy.