Pineapple Fudge Recipe -
Pineapple Fudge Recipe

Pineapple Fudge

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 1.6667 pounds Change Servings


  1. Butter a 9-inch square pan. Set aside.
  2. Combine milk, sugar, and butter. Heat slowly to boiling point.
  3. Stir in drained crushed pineapple and cook over medium heat to soft ball stage, 236 degrees (113 degrees C), stirring constantly to prevent burning, about 25 minutes. Cool. Stir in lemon juice. Beat until mixture is smooth and has lost its sheen.
  4. Turn into buttered pan. Let cool, then cut into squares.
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Reviews More Reviews

Most Helpful Positive Review
Dec 14, 2005

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.

Most Helpful Critical Review
Aug 26, 2003

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.


21 Ratings

Jul 27, 2004

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!

Dec 13, 2006

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!

Nov 17, 2008

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. Love it.

Apr 14, 2003

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).

Dec 23, 2007

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!

Oct 06, 2007

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.


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  • Calories
  • 108 kcal
  • 5%
  • Carbohydrates
  • 23.8 g
  • 8%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 1.5 g
  • 2%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 15 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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