Introduction
Ready for a tropical upgrade to your classic fudge? This Pineapple Upside-Down White Chocolate Fudge is a unique and irresistible treat that brings together fruity pineapple, sweet maraschino cherries, crunchy walnuts, and creamy white chocolate — all in one decadent square. Inspired by the nostalgic flavors of pineapple upside-down cake, this no-bake fudge is a crowd-pleasing dessert perfect for holidays, potlucks, or whenever you need something sweet, rich, and refreshingly different.
With a buttery base and a perfectly chewy texture, this fudge combines the creaminess of a traditional candy-shop confection with a splash of island flair.
Ingredients
Here’s everything you’ll need to make this tropical white chocolate fudge:
| Ingredient | Quantity |
|---|---|
| Crushed Pineapple, drained | 1 (20 oz) can |
| Unsalted Butter | 1 cup |
| Granulated Sugar | 2 cups |
| Heavy Whipping Cream | 3/4 cup |
| Light Corn Syrup | 1/4 cup |
| Salt | 1/4 tsp |
| Vanilla Extract | 1 tsp |
| White Chocolate Chips | 1 cup |
| Maraschino Cherries, chopped | 1/2 cup |
| American Walnuts, chopped | 1/2 cup |
Instructions
Step 1: Prepare Your Pan
Line an 8-inch square baking dish with parchment paper, allowing excess paper to hang over the sides. This overhang will make it easier to lift the fudge out once it’s set. Lightly grease the parchment paper with nonstick spray to prevent sticking.
Spread the drained crushed pineapple evenly across the bottom of the lined baking dish.
Step 2: Cook the Fudge Base
In a heavy-bottomed saucepan, melt the unsalted butter over medium heat. Add the granulated sugar, heavy whipping cream, light corn syrup, and salt. Stir well to combine.
Bring the mixture to a boil, stirring constantly to avoid burning. Once it starts boiling, reduce the heat to medium-low and continue cooking, stirring occasionally, until the mixture reaches 236°F (soft-ball stage) on a candy thermometer. This step is crucial for the right fudge consistency.
Step 3: Stir in the Flavor
Remove the saucepan from the heat. Immediately stir in the vanilla extract, white chocolate chips, chopped maraschino cherries, and chopped walnuts. Mix thoroughly until the chocolate chips melt completely and the mixture is smooth and well blended.
Step 4: Assemble and Chill
Carefully pour the hot fudge mixture over the crushed pineapple layer in your baking dish. Use a spoon or spatula to smooth out the top so it’s evenly distributed.
Transfer the dish to the refrigerator and let it chill for at least 4 hours, or until the fudge is completely set.
Step 5: Slice and Serve
Once the fudge has fully set, lift it out of the pan using the parchment paper overhang. Place on a cutting board and cut into squares using a sharp knife. Wipe the knife clean between cuts for neater edges.
Serve chilled and enjoy the sweet, tropical flavor in every bite.
Tips for Success
- Drain the pineapple thoroughly to avoid a soggy base.
- Use a candy thermometer for accurate temperature — it’s key for perfect fudge.
- Toast the walnuts before adding for a richer, nuttier flavor.
- Chop cherries and nuts finely so the fudge slices cleanly without crumbling.
Variations to Try
- Coconut Twist: Add 1/2 cup shredded sweetened coconut to the fudge mix.
- Dark Chocolate Drizzle: Once set, drizzle melted dark chocolate on top for contrast.
- Tropical Fusion: Swap walnuts with macadamia nuts or pecans for a different crunch.
Storage Instructions
Store your pineapple fudge in an airtight container in the refrigerator for up to one week. For longer storage, freeze individual pieces wrapped in parchment paper for up to 3 months.
FAQs: Pineapple White Chocolate Fudge
Can I use fresh pineapple instead of canned?
Canned crushed pineapple works best for this recipe due to its soft texture and consistent moisture content. If using fresh, make sure it’s finely chopped and very well drained.
What if I don’t have a candy thermometer?
A candy thermometer is highly recommended for accurate results, but you can test for the soft-ball stage by dropping a spoonful of the hot fudge mixture into a glass of cold water — it should form a soft, pliable ball.
Can I skip the cherries or nuts?
Absolutely. Feel free to leave them out or substitute with other mix-ins like dried mango, coconut, or pecans.
Is this fudge gluten-free?
Yes — all ingredients listed are gluten-free, but always double-check your pudding mix and candy products to be safe.
Can I make it ahead of time?
Yes! This fudge can be made up to 3 days in advance. Store covered in the fridge until ready to serve.
How do I make it vegan?
Try using plant-based butter, dairy-free white chocolate chips, coconut cream instead of whipping cream, and vegan condensed milk (available at health food stores).
Conclusion
With its creamy texture, vibrant flavors, and beautiful layered look, this Pineapple Upside-Down White Chocolate Fudge is a showstopping dessert that’s surprisingly simple to make. It’s the perfect marriage of classic candy-making and tropical inspiration — a sweet bite of summer that fits in your hand.
Whether you’re sharing it with friends or indulging in a little treat-yourself moment, this fruity fudge delivers pure joy in every piece. Give it a try and let the island vibes melt in your mouth!