Bring smiles to the holiday festivitieswith this sweet fudge flecked with candied pineapple and pistachios.
Recipe: White Christmas Fudge
1 cup heavy cream
In a heavy saucepan combine cream, lightcorn syrup, butter, and sugar. Place over medium heat and stiroccasionally until the mixture comes to a full boil. Cook untilthe syrup reaches 238°F (115°C) on a candy thermometer,or the soft ball stage (forms a soft ball when drizzled intocold water). Remove from heat. Cool to room temperature.
Beat with a wooden spoon until thick.Add vanilla, shelled pistachio nuts, and chopped candied pineapple.
Pour into a buttered 9-inch baking panand refrigerate until firm.
2/3 cup light corn syrup
3 tablespoons butter
2 cups granulated sugar
3/4 teaspoon vanilla extract
2 cups pistachio nuts
1 1/3 cups chopped candied pineapple
Makes 24 pieces.
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