Pineapple Pecan Fudge
Pineapple Pecan Fudge
This recipe is sponsored by Imperial Sugar. However, all opinions and recipe creation are my own.
Each piece of this pineapple fudge provides a pleasant hint of creamy coconut and crunch for a sweet treat. Easy to make in 5 minutes with minimal ingredients, including the incomparable Imperial Sugar.
A list of favorite desserts immediately reflects my love for sweets and the rich heritage from which my favorite desserts have developed. Of course, there are some genuinely divine desserts, including pound cake, cheesecake, brownies, and cookies. There's an overwhelming list of delights that please my palate each week (day, even), including hundreds of sweets and confections.
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Ingredients
- ½ c. evaporated milk
- ½ c. coconut milk
- 3 c. Imperial Sugar granulated sugar
- 2 Tbsp. salted butter, room temperature
- 1 c. crushed pineapple, well-drained
- ½ c. white chocolate morsels
- 2 tsp. lemon juice
- 1 c. pecans, chopped; plus halve pieces for topping
Instructions
Prepare a baking dish by coating the inside with softened butter. Alternatively, you can line the baking dish/pan with foil or wax paper.
In a medium saucepan, combine evaporated milk, coconut milk, sugar, and butter.
Stir, until all ingredients are combined well, and sugar is dissolved.
Heat slowly to a full rolling boil over medium heat; stirring constantly.
Stir in pineapples. Bring mixture to another full rolling boil over medium heat. Boil, stirring constantly to prevent burning, for 4-5 minutes. Remove from heat.
Fold in white chocolate morsels, and mix well. Allow to cool.
Add lemon juice. Beat until candy loses gloss.
Fold in the chopped pecans.
Turn into a buttered pan. Mark in squares. Garnish with pecan halves, if desired. Cool completely.
Refrigerate for 2 hours or until firm. Cut into pieces.
Photos by Audrie Dollins Media
