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!"


servings 108 cals
Serving size has been adjusted!

Original recipe yields 28 servings



  • 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

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  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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  1. 21 Ratings


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 flavo...

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, hu...

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.

OHHHH they are sooo good if they didnt turn out people did it wrong (there is some texture to them but nothing bad)I will so make these again and I am not experienced with candy (thanks to the h...

I have made this one many times now and do not understand the problems others seem to have had. Perhaps people are adding a can instead of a cup of pineapple?? Sweet-just like fudge is suppose...

I am not impressed. This turned into a pan of pineapple-ish sludge. Perhaps if the receipe was more specific (ie. what size can of pineapple, and how long to let it cool).

I made this recipe using the tips from the review where the one person used heavy cream. It still came out very crumbly before I added the lemon juice. Here's how I fixed it: I added an extra te...

I decided to make this even though the ratings were not that good. Like others I followed the recipe to the letter. It did set up and had a good taste but was very grainy. Like crystalized sugar...

This was not edible. I had to throw the whole pan away. I won't try it again. Entirely too sweet.