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Pineapple Sherbet Fudge




Source of Recipe


by Marsha, from "Who Wants Candy?" by Jane Sharrock (HP Books)


List of Ingredients




3 cups granulated sugar
1 cup half and half
3 tablespoons light corn syrup
1 can (8 ounces) crushed pineapple, drained
2 teaspoons lemon juice
¼ teaspoon cream of tartar
¼ cup butter
¼ teaspoon pure lemon extract
¾ cup coarsely chopped walnuts, optional

Recipe



Butter an 8-inch square pan. In a heavy 2-quart saucepan over medium heat, bring the sugar, half and half, corn syrup, pineapple, lemon juice and cream of tartar to a boil, stirring until the sugar dissolves and the mixture begins to boil. Reduce the heat to low or medium-low.

Cover and cook 2-3 minutes to dissolve the sugar crystals on the sides of the pan. Remove the lid. Cook, without stirring, to the soft ball stage (234-240 degrees, with 236 degrees recommended).

Remove from the heat. Add the butter and lemon extract. Beat by hand until the candy begins to thicken and hold its shape. Stir in the walnuts, if desired. Pour into the buttered pan. Cool and cut into squares. Store in an airtight container.

Notes: If preferred, ½ teaspoon vanilla extract may be substituted for the lemon extract. Although most candies are cooled before beating, this candy must be beaten while still hot.

Skill level: Advanced.

Makes about 2¼ lbs.