Ingredients
3 tablespoons butter, softened, divided3 cups sugar1 can (16 ounces) crushed pineapple, drained1/2 cup heavy whipping cream1 tablespoon light corn syrup1/2 teaspoon vanilla extract1 cup chopped nuts1 to 2 drops yellow food coloring
Preparation
Line an 8-in. square dish with foil. Using 1 tablespoon butter, grease the foil and the sides of a heavy large saucepan. Add the sugar, pineapple, cream and corn syrup to the saucepan. Cook and stir over medium heat until a candy thermometer reads 234° (soft-ball stage).
Remove from the heat; add remaining butter (do not stir). Cool to 125°. Add vanilla; stir until combined. Beat with a wooden spoon until mixture is thickened and lighter in color, about 5 minutes.
Stir in nuts and food coloring. Spread into prepared pan; let stand until firm. Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator.
