Tastes – Pineapple Fudge from Abaco

Posted by Brenda Hill | Candy, Recipes |

I found this recipe years ago in the Abaco’s, the Bahamas.

It is so simple and delicious and makes a good gift.

Pineapple Fudge from Abaco

1 can evaporated milk

1 can sweet milk

4 cups sugar

1 cup pineapple – crushed

1/2 cup butter

1 to 2 teaspoons vanilla

Directions:

Bring sweet milk, evaporated milk, sugar and pineapple to a boil over medium heat, stirring constantly.

Let it boil gently until thickened – moving from the sides of the pan.

Add butter and vanilla.

Remove from heat.

Beat and pour into a greased 13×9 pan.

Allow to cool before serving.

Yummy – and addictive. Kids love it.

I am still dreaming about it.

Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Global Log

About The Author

Brenda Hill

As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.