Aloha Fudge

1. 1

   Butter an 8-inch square pan.

2. 2

   Mix sugar, pineapple and cream.

3. 3

   Stir over low heat to dissolve sugar.

4. 4

   Bring to a boil; cook over medium heat, stirring and washing down crystals from pan sides until candy thermometer reaches 238 F or until mixture forms a soft ball in cold water.

5. 5

   Remove from heat; cool to lukewarm.

6. 6

   Add butter, then beat until mixture loses its gloss.

7. 7

   Quickly stir in nuts.

8. 8

   Spread into prepared pan; cool and cut in 1 1/2-inch squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.