Pina Colada Fudge

Submitted by Audrey M

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

 

• Ready In: 1hr 15mins
• Ingredients: 7
• Yields: 36 squares

ingredients

• 340.19 g package white vanilla chips
• 92.13 g jar macadamia nuts, chopped,toasted
• 453.59 g can pillsbury creamy supreme vanilla frosting
• 118.29 ml chopped dried pineapple
• 118.29 ml coconut, toasted
• 4.92 ml rum extract
• 4.92 ml coconut extract

directions

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.

Reviews

[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.