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Paradise and Pennant Candied Fruit

Pineapple Coconut Fudge

This truly unexpected and delicious treat puts the taste of the tropic into a creamy fudge that will be a hit at your next gathering.

Ingredients:

• 1 1/2 cups granulated sugar
• 2/3 cup coconut milk
• 2 tablespoons butter
• 1/4 teaspoon salt
• 2 cups miniature marshmallows
• 1 12 oz package premiere white chocolate chips
• 1 8 oz container Candied pineapple, chopped
• 1/3 cup shredded coconut
• 1 teaspoon coconut extract or vanilla extract

Directions: 

Line 8-inch-square baking pan with foil. Lightly butter. Set aside 2 tablespoons chopped pineapple for top of fudge.

Combine sugar, coconut milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

Stir in marshmallows, chocolate chips, chopped pineapple, shredded coconut and coconut or vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; scatter the reserved chopped pineapple over top of fudge, lightly press pineapple into fudge.

Refrigerate for 24 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

A recipe from our guest blogger, Lynn Huntley.