Pineapple Cream Candy

This vintage candy recipe turns real pineapple pulp and juice into a creamy, fudge-like confection studded with nuts. The brown sugar and white sugar cook together with the pineapple to soft ball stage, building a rich caramel-fruit flavor base.

Marshmallows beaten into the hot mixture give it that smooth, melt-on-your-tongue texture. A touch of lemon extract sharpens the tropical sweetness so it doesn’t go one-note. The whole batch comes together with just seven ingredients and no special equipment beyond a candy thermometer.

Pro Tips

• Use a candy thermometer and cook to 235°F (113°C) for soft ball stage. No guessing!
• Beat the mixture vigorously once the marshmallows go in. You want it thick and starting to lose its gloss before pouring
• Crushed pineapple (drained but not squeezed dry) works well here, keep some juice in for flavor
• Pour into a buttered dish and score while still warm for clean cuts later

Variations

• Try toasted pecans or macadamia nuts for a richer crunch
• Add a pinch of salt to play up the caramel notes
• Fold in shredded coconut along with the nuts for a tropical twist