Pina Colada Fudge

READY IN: 1hr 15mins
Recipe by Audrey M

A different twist to normal fudge. Cook time is actually refrigeration time.

Top Review by Luby Luby Luby

I made this fudge as written and several people loved it as is, however, I have to say I did not care for the rum extract at all - I find it gives it too much of a "chemical-type" taste. I also found that using both toasted coconut and coconut extract was a bit too much coconut flavor. I increased the pineapple to probably around 3/4 cup. Next time I make it I will leave out the rum extract and coconut extract and will increase the pineapple to at least 3/4 cup of possibly 1 cup. I also didn't sprinkle any of the macadamia nuts on top, but just simply incorporated all of them into the fudge. Since there were some people that loved it as written I decided to go with 4 stars instead of 3. I will make this again, but with the above stated changes.

Ingredients Nutrition

  • 1 (12 ounce) package white vanilla chips
  • 1 (3 1/4 ounce) jar macadamia nuts, chopped,toasted
  • 1 (16 ounce) canpillsbury creamy supreme vanilla frosting
  • 12 cup chopped dried pineapple
  • 12 cup coconut, toasted
  • 1 teaspoon rum extract
  • 1 teaspoon coconut extract


  1. Line 8 or 9” square pan with foil, extending foil over edges.
  2. Place chips in medium microwave-safe bowl.
  3. Microwave on HIGH for 1-2 minutes or until melted, stirring every 15 seconds until smooth.
  4. Reserve 1/4 cup nuts for garnish.
  5. Add remaining nuts and all remaining ingredients to melted chip mixture; mix well.
  6. Spread in foil-lined pan.
  7. Sprinkle with reserved nuts.
  8. Refrigerate 1 hour or until firm.
  9. Remove fudge from pan by lifting foil.
  10. Remove foil; cut into squares.
  11. To toast macadamia nuts and coconut, spread on separate small cookie sheets; bake at 350°F.
  12. for 5 to 8 minutes or until light golden brown, stirring occasionally.

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