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Recipe submitted by Sarah of Olympia, Washington USA.

Pineapple Candied Fudge

2 cups evaporated milk
4 1/2 cups granulated sugar
1/4 cup butter

2 tablespoons pineapple syrup (reserved from pineapple)
2 cups crushed pineapple in syrup, drained

1. Mix milk, sugar, butter and pineapple syrup together in a saucepan.
2. Cook over medium heat until temperature reaches 235*F (110*C). Stir in pineapple and continue to cook, stirring constantly for half hour.
3. Remove from heat and pour into buttered 13 x 9 x 2-inch pan and cool. Cut into squares.

Makes 48 squares.

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