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Pineapple Fudge with specks of pineapple in creamy fudge squares.
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Pineapple Fudge
Prep Time
10 mins
Cook Time
35 mins
Chill Time
8 hrs
Total Time
8 hrs 45 mins
 
Delicious white chocolate fudge speckled with pineapple is easy to make on the stove without a candy thermometer. The sweet treat makes a wonderful dessert or gift.
Course: Dessert
Cuisine: American
Keyword: easy fudge, fudge, fudge recipe, pineapple, pineapple fudge
Servings: 36
Author: Beth Klosterboer
Ingredients
  • 20 ounces crushed pineapple
  • 1 cup granulated sugar
  • ⅔ cup sweetened condensed milk
  • 24 ounce white chips* (see notes)
Instructions
  1. Line an 8-inch square baking pan with non-stick tin foil or parchment paper.
  2. Combine the crushed pineapple including the juice with the sugar in a small saucepan.
  3. Bring to a boil over medium-high heat.
  4. Boil on medium-high heat for 5 minutes stirring often then reduce the heat to medium and continue to simmer for 25-30 minutes, stirring every minute or so, until most of the liquid has evaporated and the mixture has thickened.
  5. Once the pineapple jam is thickened remove the pan from the heat.
  6. Add the sweetened condensed milk and stir until well blended.
  7. Let the jam rest for 3 minutes.
  8. Then stir in the chocolate just until combined.
  9. Set your timer for 5 minutes and let the heat from the jam melt the white chips.
  10. Then stir slowly until well combined and until the white chocolate is melted.
  11. Spread into an even layer in your prepared pan.
  12. Cover and set aside for one hour to cool then refrigerate for 2-3 hours until firm or just allow it to firm up at room temperature for about 6-8 hours.
  13. Remove from the pan and peel off the foil or parchment paper then cut into 36 squares.
Recipe Notes
  • *Pure white chocolate chips made with cocoa butter are softer than chips made with palm kernel oil (or other vegetable oil) so you will need to use an additional 4 ounces of chips if using pure white chocolate.
  • Store in an airtight container for up to 4 days or in the refrigerator for up to 2 weeks.
  • You can wrap the fudge well in wax paper then over-wrap it in tin foil and place in a large zip-top bag and freeze for up to 3 months. To thaw the fudge, remove it from the freezer and allow it to sit on the counter in the wrapping for at least 4 hours before removing it from the package.