Recipe - Hawaiian Fudge

4 cup Sugar
1 cn (14 oz) crushed pineapple;
well drained
1 cup Heavy cream
2 tablespoon Butter
1 cup Chopped macadamia nuts
1 tablespoon Preserved ginger (optional)

Mix sugar, pineapple an cream. Stir over low heat to dissolve sugar. Bring
to a boil; cook over med heat stirring and washing down crystals from pan
sides until candy thermometer reaches 238 degrees or until mixture forms a
soft ball incold water. Remove from heat, cool to luke warm, add butter
then beat until misture loses its gloss. Quickly add nuts and stir in
together with ginger. Spread into a buttered 8 inch pan; cool and cut in 1
One half inch squares.

Recipe from Minneapolis Star & Tribune about 20 years ago.

Posted to BakeryShoppe Digest V1 #226 by mreingarcia@juno.com (Marilyn
Garcia) on Sep 09, 1997