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.