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Export 7 ingredients for grocery delivery
Step 1
Line a 9 x 5 inch loaf pan with non-stick foil. Lightly butter.
Step 2
In a heavy bottomed 3 quart saucepan, combine sugar, half and half, corn syrup, pineapple, and butter.
Step 3
Bring contents to a boil over medium-low heat, stirring until the sugar dissolves.
Step 4
Continue cooking, stirring frequently, until the contents reach 236°F or soft ball stage (234°F - 240°F). I use this digital candy thermometer.
Step 5
Remove from heat and stir in extract.
Step 6
Stir for 3 minutes until the candy starts to thicken slightly.
Step 7
Stir in chips until fully melted and combined.
Step 8
Stir in marshmallow creme.
Step 9
Pour into the prepared pan and let cool to room temperature.
Step 10
Refrigerate until fudge is completely set, at least 2 hours.
Step 11
Cut into pieces. Store in an airtight container. For firmer fudge, refrigerate.
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