Pineapple {upside down cake} Fudge
Dec 26, 2013 16:58:00 GMT -5
Post by PurplePuppy on Dec 26, 2013 16:58:00 GMT -5
Pineapple Upside Down Cake Fudge
by Shugary Sweets
Prep Time: 3 hours
Cook Time: 13 minutes
Ingredients (serves 36)
For the Crust:
1 1/4 cup graham cracker crumbs (see note below)
1/4 cup butter
1/4 cup sugar
For the Fudge:
3/4 cup butter
1 cup sugar
3/4 cup heavy cream
pinch salt
7oz marshmallow cream (Fluff)
11 oz white chocolate, melted
20oz can crushed pineapple, drained thoroughly
8oz jar maraschino cherry halves, drained thoroughly
Instructions
Line a 9inch square baking dish with parchment paper. Set aside.
In a small bowl, melt 1/4 cup butter in microwave. Using a fork, mix in sugar and graham cracker crumbs. This is best if you use FRESH graham crackers that have been pulsed in a food processor. The “prepackaged” canister of graham cracker crumbs has a bad aftertaste.
Press crumb mixture into bottom of prepared baking dish. Bake in a 350 degree oven for 8 minutes. Remove and cool completely.
Over medium high heat, mix together the butter, sugar, heavy cream and salt. Bring to a boil, and boil at a steady heat for 5 full minutes, stirring occasionally.
In a large mixing bowl, add the marshmallow cream and melted white chocolate (melt according to package directions). Pour hot fudge mixture over the fluff and chocolate.
Beat for about 1 minute on medium speed (I use the whisk attachment on my kitchenaid). Fold in the VERY WELL DRAINED fruit. Pour over cooled crust.
Put fudge in refrigerator for 2 hours to harden. When firm, invert onto a cutting board. Slice and serve COLD (crust side up). Enjoy!
NOTES:
If you plan to make this in the near future, read this now…”Drain your fruit.” I put my pineapples and cherries in a mesh strainer and let them hang out for a couple hours. I then stuck the pineapple in a piece of cheesecloth and squeezed the life out of it! VERY IMPORTANT!
Also, go the extra step by making your own graham cracker crumbs. I think the ones in the canister have a bad aftertaste! Just smash up your own or whiz em up in the food processor.
This fudge is best served cold, so keep it stored in the fridge until ready to serve! Enjoy!
by Shugary Sweets
Prep Time: 3 hours
Cook Time: 13 minutes
Ingredients (serves 36)
For the Crust:
1 1/4 cup graham cracker crumbs (see note below)
1/4 cup butter
1/4 cup sugar
For the Fudge:
3/4 cup butter
1 cup sugar
3/4 cup heavy cream
pinch salt
7oz marshmallow cream (Fluff)
11 oz white chocolate, melted
20oz can crushed pineapple, drained thoroughly
8oz jar maraschino cherry halves, drained thoroughly
Instructions
Line a 9inch square baking dish with parchment paper. Set aside.
In a small bowl, melt 1/4 cup butter in microwave. Using a fork, mix in sugar and graham cracker crumbs. This is best if you use FRESH graham crackers that have been pulsed in a food processor. The “prepackaged” canister of graham cracker crumbs has a bad aftertaste.
Press crumb mixture into bottom of prepared baking dish. Bake in a 350 degree oven for 8 minutes. Remove and cool completely.
Over medium high heat, mix together the butter, sugar, heavy cream and salt. Bring to a boil, and boil at a steady heat for 5 full minutes, stirring occasionally.
In a large mixing bowl, add the marshmallow cream and melted white chocolate (melt according to package directions). Pour hot fudge mixture over the fluff and chocolate.
Beat for about 1 minute on medium speed (I use the whisk attachment on my kitchenaid). Fold in the VERY WELL DRAINED fruit. Pour over cooled crust.
Put fudge in refrigerator for 2 hours to harden. When firm, invert onto a cutting board. Slice and serve COLD (crust side up). Enjoy!
NOTES:
If you plan to make this in the near future, read this now…”Drain your fruit.” I put my pineapples and cherries in a mesh strainer and let them hang out for a couple hours. I then stuck the pineapple in a piece of cheesecloth and squeezed the life out of it! VERY IMPORTANT!
Also, go the extra step by making your own graham cracker crumbs. I think the ones in the canister have a bad aftertaste! Just smash up your own or whiz em up in the food processor.
This fudge is best served cold, so keep it stored in the fridge until ready to serve! Enjoy!