I love fudge, but I despise how expensive it is. I can totally agree that it is an art form and those who make it should be well-paid, but $12-14 per pound?!? Sorry, can’t do it. Learning to make it yourself will save you major bucks. (Or even give you something to sell during the holidays to make some extra money!)
This Pineapple Upside Down fudge is a fun twist on the treat giving you the flavor of Pineapple Upside Down cake in rich, luxurious fudge. The cherries and pineapple provide a tart balance to the sweet fudge.
Fudge, in its most basic form, is sugar and liquid that has been heated to 235 degrees and cooled to 110 degrees before being poured into the baking dish to set. This allows tiny sugar crystals to form that give you a smooth texture, rather than a grainy fudge.
Making fudge can be a very tricky process requiring constant monitoring of your temperatures. By using sweetened condensed milk and sweetened chocolate chips, we eliminate the need to add granulated sugar and monitor the temperature so closely.
You’ll still want to heat the mixture gently, but you won’t need to check the temperature of the mixture. Make sure to stir regularly while it is melting, though, so that the mixture doesn’t burn on the bottom.
While researching the history of fudge and helpful tips, I found this handy resource: Secrets to Making No-Fail Fudge at Home
The measurements of sweetened condensed milk and chocolate chips in this recipe are the standard ratio for any variety of fudge. You can use semi-sweet chocolate chips and stir in marshmallows and crushed graham crackers for a s’mores fudge. The possibilities are endless.
- 14 oz can Sweetened Condensed Milk
- 1/2 cup Yellow Cake mix
- 2 1/2 cups White Chocolate Chips
- 3/4 cup Chopped Candied Pineapple
- 18 Maraschino cherries, stems removed and cut in half
- Line a 9x9 baking dish with parchment paper. Spray with cooking spray, if desired
- Combine the sweetened condensed milk, cake mix, and white chocolate chips into a medium saucepan
- Cook over medium heat, whisking until the mixture is melted and smooth
- Stir in the chopped candied pineapple
- Pour fudge into the parchment-lined baking dish
- Press the cherry halves into the fudge mixture. You can use a knife to swirl the cherries into the fudge or allow them to remain on top.
- Allow to cool two hours in the fridge or overnight at room temperature before cutting into 36 pieces (approximately 1 1/2 inch pieces).
Slow Cooker Method: Stir together sweetened condensed milk, cake mix, and white chocolate chips in slow cooker. Heat on Low stirring occasionally for an hour or until all ingredients are melted and smooth. Remove from heat and stir in chopped candied pineapple. Pour fudge into a parchment-lined baking dish. Press cherry halves as instructed above. Cool and cut as above.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 123 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 8mg Sodium: 42mg Carbohydrates: 18g Fiber: 0g Sugar: 17g Protein: 2g
If you’re looking for more dessert recipes to try, make sure to check out my Recipes page.