Pineapple Cream Fudge

1. 1

   Line 9 x 13-inch pan with foil so that foil extends over sides of pan; butter foil.

2. 2

   In large saucepan, combine sugar, margarine and milk.

3. 3

   Bring to boil, stirring constantly.

4. 4

   Add pineapple pastry filling and bring to boil again, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly. Remove from heat; add Marshmallow Creme and 1 pound white chocolate coating; blend until smooth.

5. 5

   Add pineapple candy oil and blend. Add Karo syrup and blend.

6. 6

   Pour into prepared pan.

7. 7

   Cool to room temperature.

8. 8

   Score fudge into 36 or 48 squares.

9. 9

   Refrigerate until firm.

10. 10

    Remove fudge from pan by lifting foil; remove foil from fudge.

11. 11

    Using large knife, cut through scored lines.

12. 12

    Store in refrigerator.

No additional tips available.