Recipe by Kat Wood
Unique candy with fudge like texture with delightful tropical flavor but no chocolate. My husband's co-workers expect him to bring this to the office every year at Christmastime. We had this every Christmas. Mom got it from Southern Living Cookbook that is currently falling apart and held together by various batters and rubber bands.
- 2 1⁄2 cups sugar
- 1 cup whole milk or 1 cup cream
- 1 (6 ounce) can crushed pineapple
- 1 cup pecans
- 1⁄2 cup coconut (optional)
Directions See How It's Made
- Combine sugar, milk or cream, and well drained pineapple. Bring to a boil over medium heat and cook until mixture reaches the soft ball stage (232-240 on the candy thermometer).
- Remove from heat and stir in pecans and coconut if using. You can also add a few drops of green food coloring for aesthetics, but be careful or it will glow :0 and look like toxic waste ;)
- Let cool slightly and then beat until creamy.
- Pour into a greased loaf pan, cook and cut into squares.
- The cook time is is approximate. Experienced candy makers know it depends on the weather and how fast you can get the milk to heat up to soft ball stage.