Category: Candies

Candies made with pineapple

White Karo Candy

1 can evaporated milk
1/2 pound butter or margarine
3 pounds sugar
1 1/2 cups white Karo syrup
1/2 pound candied pineapple, cut fine
1/2 pound candied cherries, cut fine
2 pounds walnuts, chopped
1 teaspoon vanilla

Cook evaporated milk, butter or margarine, sugar, and Karo syrup until mixture forms a soft ball when dropped in cold water. Stir continuously to prevent burning. Remove mixture from the heat and beat for 5 minutes. Cool mixture. Add walnuts, candied pineapple and candied cherries to cooled mixture. Pour mixture into a greased jelly roll pan. Chill mixture. When completely chilled cut into squares.

Pineapple Secrets Bar Recipe

1 cup white sugar
two tablespoon cornstarch
2 1/2 cups crushed pineapple and juice
1 3/4 cups flour
1 cup brown sugar
1 tsp salt
1/2 tsp baking soda
1 1/2 cups rolled oats
3/4 cup butter or margarine

For filling:
Combine white sugar and cornstarch in a small pan; add pineapple. Cook over medium heat until thick; set aside

For crust:
Combine flour, brown sugar, baking soda, salt and oats; cut in butter until mixture is crumbly. Place half of crust mixture in greased 9 x 13 inch pan; pat down firmly.

To assemble:
spread filling evenly on top of the crust; add remaining crust and pat down as firmly as possible. Bake in a 400° F oven for 25 to 30 minutes. remove from oven and let cool then cut into bars. Recipe makes about 20 Pineapple Secret Bars.

Frosty Pineapple Fruit Bars Recipe

1/2 cup shortening (part butter)
1 cup sugar
1 egg
1 tbsp grated orange rind
1/4 cup pineapple juice
2 1/2 cups sifted flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup raisins
1 cup mixed candied fruit
1/2 cup chopped nuts

mix shortening, sugar, egg and orange rind. Stir in juice. Sift dry ingredients together and stir in. Mix in fruit and nuts with hands. Divide dough in half. Roll into 12 x 7 inch rectangle. Cut six 7 x 2 inch strips. Bake at 400° F for 10 to 12 minutes. While warm spread with confectioners sugar and decorate with candied fruit, if desired. Recipe makes about five dozen Frosty Pineapple Fruit Bars.

Pineapple Fruit Bar Recipe

2 cups seedless raisins
1 1/2 cups glazed fruit, chopped
1 cup chopped walnuts
1/2 cup pineapple juice
2 tsp vanilla
1 cup butter or margarine
2 cup sugar or (1 cup brown sugar and 1 cup white sugar)
2 eggs, beaten
4 1/2 cups flour
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda

Rinse raisins are hot water, drain; try on towel. Combine raisins, glazed fruit, nuts, pineapple juice and vanilla extract; let stand. Cream butter, sugar and eggs. Add sifted dry ingredients in thirds; mix until smooth. Add fruit; blend well. Let stand 1 1/2 hours in refrigerator, or overnight. Spread increased 11 x 16 x 1 inch pan. Bake in a hot oven (400° F.(For 15 to 20 minutes, until lightly browned. When cool, cut into bars 1 1/2 inch by 3 inches. Recipe makes about five dozen Pineapple Fruit Bars.

Pineapple Kisses Recipe

two egg whites
1/2 cup sugar
1/2 tsp vanilla extract (or almond extract)
one dozen canned pineapple gems, drained
slivered almonds or chopped walnuts

Beat eggs whites until stiff. Add sugar gradually, beating constantly. Add extract. Rinse cookie sheet, leaving surface damp; cover with unglazed brown paper. Spread 1 inch rounds of meringue about 2 inches apart on brown paper. Top each round with one pineapple gem; cover each gem with meringue. Sprinkle with almonds or walnuts. Bake in a 300° F. oven 45 to 50 minutes. Recipe makes one dozen Pineapple Kisses.

Old-Fashioned Candied Fruit Roll Recipe

1/4 pound seedless raisins
1/4 pound dried figs
1/4 pound dried apricots
1/2 pound dates
1/4 pound candied pineapple
1/2 pound moist coconut
1/2 pound pecans or walnuts
3 tbsp butter, melted
2 cup sugar
3/4 cup water
3 tbsp vinegar

Choose fresh, dried fruits when making this connection. Wash raisins, figs and apricots and shake in a cloth to remove the excess moisture. Remove seeds from dates and combine with washed fruits, pineapple and coconut. But fruit-coconut mixture to a food grinder, using the coarse blade. Combine ground mixture with coarsely chopped nuts and spread out on a flat pan which has been spread with melted butter. Place sugar, water and vinegar into a saucepan, mix well and wipe down sugar from sides of pan before heating. Cook without stirring to the softball stage (234° F.). Remove from heat and pour over the fruit.

Do not scrape any syrup out of the pan. Let cool; then need the mixture until well mixed. Form into two rolls about 2 inches in diameter. Wrap in wax or a dampened, clean cloth and delays in the refrigerator for about three hours or until it slices well. if it is to be served later packed for gifts, wrap in several layers of heavy wax paper or moisture proof cellophane. Store in a tightly covered box and keep in a cool place. Cut into 1/4″ slices to serve. Recipe makes about 3 1/2 pounds of Old-Fashioned Candied Fruit Roll.

Pineapple Fudge Recipe

2 cups granulated sugar
1 cup brown sugar
1/2 cup light cream
2 1/2 cups crushed pineapple, drained
two tablespoons tbsp butter or margarine
2 teaspoons tsp ground ginger
2 teaspoons vanilla extract

Combine sugars, cream and pineapple. Cook, stirring occasionally, to softball stage (236° F.). Remove from heat, add butter, ground ginger and vanilla extract. Cool to room temperature, without stirring, until lukewarm (110° F.). Beat until mixture loses its gloss. Add nuts. Pour into buttered 8 x 8 x 2 inch pan. Score candy in squares; press walnut half on each if desired; cut one firm. Recipe makes about 24 pieces of the pineapple fudge.

Holiday Divinity Recipe

2 cups sugar
1/3 cup light corn syrup
1/2 cup pineapple juice
3 egg whites
1/8 tsp salt
1/3 tsp vanilla extract
1/2 cup diced candied cherries
1/4 cup diced candied pineapple
1/2 cup toasted cooled halved almonds

Place with the sugar, syrup and water or fruit juice in a saucepan, bring slowly to boiling point, stirring until sugar is entirely dissolved, then cook to the hardball stage (258 to 260° F). Remove from the fire and pour slowly over the stiffly beaten egg whites, beating and stirring briskly and can consistently. Do not scrape the ban. Add salt and vanilla extract and beat until the candy holds its shape. Stir in fruit and almonds, turn into a wax paper lined bread pan, smooth the surface and cool. Slice with a sharp knife and keep covered in a container until ready to serve.

Heavenly Delight Recipe

3 cups white sugar
1 cup white corn syrup
1 1/2 cups cream or diluted evaporated milk
1 1/2 pounds candied cherries
1 1/2 pound candied pineapple
1/2 pound chopped walnuts
1/2 pound chopped pecans
1/2 pound chopped Brazil nuts
candied pineapple or nuts (optional)

Cook sugar, corn syrup and cream or milk to the firm ball stage. Beat until almost ready to lose glossiness. At the candied fruit and nuts. Press into buttered or waxed paper lined pans. Place in refrigerator and cool until hard. Cut into slices after 24 hours. Store in refrigerator until ready to use. Recipe make 5 1/2 pounds of Heavenly Delight.

Pineapple Candy Recipe

3 cups sugar
1 cup crushed pineapple (juice and all)
2 tbsp white corn syrup
2 tsp butter
30 large marshmallows
3 cups chopped pecans
1 tsp vanilla

Mix pineapple and sugar in heavy pan. Cook until soft ball forms in cold water. Remove from stove, and add butter, marshmallows, pecans and vanilla. Beat until creamy and stiff. Pour into butter dish. Cut into squares.