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Line a 9 x 5 inch loaf pan with non-stick foil. Lightly butter.
In a heavy bottomed 3 quart saucepan, combine sugar, half and half, corn syrup, pineapple, and butter.
Bring contents to a boil over medium-low heat, stirring until the sugar dissolves.
Continue cooking, stirring frequently, until the contents reach 236°F or soft ball stage (234°F - 240°F). I use this digital candy thermometer.
Remove from heat and stir in extract.
Stir for 3 minutes until the candy starts to thicken slightly.
Stir in chips until fully melted and combined.
Stir in marshmallow creme.
Pour into the prepared pan and let cool to room temperature.
Refrigerate until fudge is completely set, at least 2 hours.
Cut into pieces. Store in an airtight container. For firmer fudge, refrigerate.