Ingredients
- 1 Can (15-1/4oz) crushed pineapple in juice shopping list
- 4 Cups sugar shopping list
- 1 Cup whipping cream shopping list
- 2 Tablespoon butter shopping list
- 1 teaspoon vanilla extract,Pure shopping list
- 1 Cup Chopped macadamia nuts(I use a little more) shopping list
- 1/2 Cup flaked coconut shopping list
- 1 Tablespoon Chopped crystallized ginger(be sure to incorporate this) shopping list
How to make it
- Drain pineapple,(do not squeeze dry),reserve juice.
- Line a 8" square pan with foil,extending over sides of pan,grease the foil.
- Butter a large,heavy saucepan.
- Combine sugar,whipping cream,pineapple and 2 tablespoons of pineapple juice in saucepan.stirring constantly,cook until sugar dissolves.
- Using a pastry brush dipped in hot water,wash down any sugar crystals on sides of pan.
- Attach candy thermometer to pan,increase heat to medium and bring to a boil,cook without stirring,until syrup reaches 234 to 240 degrees,test about 1/2 teaspoon syrup in ice water.,syrup will easily form a ball in the water but will flatten when held in your hand.
- Remove from heat,add butter and vanilla,do not stir.
- Place pan in about 2" of cold water in sink.Coo to about 110 degrees.
- Beat fudge until it thickens and begins to lose its gloss.
- Stir in macadamia nut,coconut and ginger,pour into pan.Coo completely,cut into squares and stor in airtight container in refrigerator.
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