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Pineapple Fudge

Pineapple Fudge


My family really loves this fudge. I have to make it every Christmas and send it to the family. To make this dessert even more festive, decorate it with pecan halves!

Ingredients {{adjustedServings}} servings

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Original recipe yields 28 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 15 mg
  • < 1%

Based on a 2,000 calorie diet


  1. Butter a 9-inch square pan. Set aside.
  2. Combine milk, sugar, and butter. Heat slowly to boiling point.
  3. Stir in drained crushed pineapple and cook over medium heat to soft ball stage, 236 degrees (113 degrees C), stirring constantly to prevent burning, about 25 minutes. Cool. Stir in lemon juice. Beat until mixture is smooth and has lost its sheen.
  4. Turn into buttered pan. Let cool, then cut into squares.
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This is a great fudge. Similiar to the one sold at Disney World. I did make some changes. I added 12 oz of pineapple with the juice squeezed out and I used heavy whipping cream for rich flavor. The directions aren't specific enough for the inexperienced candy maker though. This fudge should be cooled til lukewarm without stirring. The trick it to not being crumbly is to beat it until it thickens somewhat and the color becomes duller and lighter than it was before you started beating it.


Perhaps one CUP, as the recipe calls for, instead of the can used, wouldn't yield a pan of sludge. You can't specify how long something cools for- ti's different depending on the temperature, humidity, etc. Cool is just... cool. LOL Please try the recipe again!


A VERY sweet fudge. Smells good while cooking. Seems to take forever to get to the softball stage though. And after it set, it was almost to the stage of crumbly.