|Curries (Master Chefs)|
|by Pat Chapman|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
1 - 10 of 42 for pineapple fudge
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Combine; sugar, syrup, pineapple and cream in ... into buttered 8 x 8 inch pan as candy firms, it will loose slick look and become creamy. Cool and cut.
Boil sugar, milk, pineapple and butter until ... Remove from fire and add marshmallows, nuts and vanilla. Beat until thick. Pour on platter and cut when cold.
Combine sugar, pineapple, milk, Karo ... from heat and add butter and nuts. Let stand for 5 minutes. Then beat and pour into a buttered pan. Cut when firm.
Combine sugar, cream, and pineapple; cook, stirring ... 8x8x2 pan. Cool; score candy in squares. Press walnut half on each. Finish cutting when set firm.
Combine sugar, cream, butter, and pineapple; stir. Cook ... heat and let fudge sit a few minutes. Then add pecans. Beat until crystals form on side of pan.
Combine milk, sugar ... to boiling. Add pineapple; cook over ... juice. Beat until candy loses gloss. Pour in buttered pan. Top with pecan halves if desired.
Cook sugar, milk and pineapple to soft ball stage. Add vanilla and butter. Set pan in cold water, beating until thick. Pour into lightly buttered pan.
Cream together butter, ... one half and pineapple to the other. ... until the pineapple dough is browned. Cool in pan before cutting. Makes 2 dozen bars.
Stir ingredients together; cook to soft ball stage. Remove from fire. Add 1 tablespoon butter. Beat until creamy. Add 1/2 teaspoon vanilla and 1/2 ...
Combine the sugars, cream and pineapple. Cook stirring ... x 8 x 2 inch pan. Score candy in squares. Press walnut half in each. Finish cutting when firm.
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