Pineapple Pecan Fudge
Serving Size : 24
Ingredients for prepare Pineapple Pecan Fudge
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | cup | pecans - chopped |
| 14 | ounces | crushed pineapple - drained |
| 4 | cups | sugar |
| 1 | cup | heavy cream |
| 2 | tablespoons | margarine |
| 2 | teaspoons | vanilla extract |
recipe Pineapple Pecan Fudge
1. Use a 14-ounce can of crushed pineapple. Invert over a sieve placed
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in bowl to drain pineapple thoroughly. 2. Chop the pecans coarsely. 3. Combine the drained pineapple, sugar and cream in
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a heavy saucepan. Stir over low heat until sugar is dissolved. Increase heat and bring mixture
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to boiling. Cook, stirring occasionally to prevent scorching. Continue until mixture reaches 234 degrees on
Pineapple Pecan Fudge
a candy thermometer (soft ball stage). This will stick a little but DO NOT scrape bottom and sides of pan;
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brushing down side of pan occasionally will help. 4. Remove from heat and
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let cool just until cool enough that you can touch pan without being burned. DO NOT
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stir or disturb mixture in any way while this is cooling. 5. Add
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the margarine (or butter) and the vanilla extract. Beat vigorously until the candy loses its gloss. Stir in the pecans
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using as little mixing as possible. 6. Immediately pour into 8 x 8-inch pan that has been greased with margarine.
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Do not scrape the bottom or sides of pan as you are putting the mixture into dish. 7.
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Let cool completely, then cut into small pieces for serving. Yield: About
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twenty-four 1-1/2 inch squares.
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