•1 can (20 oz) crush pineapple, drain
•1 cup unsalted butter
•2 c of granulated sugar
•3/4 c heavy whipping cream
•1/4 c light corn syrup
•1/4 t salt
•1 t vanilla
•1 c white chocolate chips
•1/2 c chop maraschino cherries
•1/2 c chop American walnuts
Line an 8-inch square baking dish with parchment paper, leaving a layer hanging down sides. Greased parchment paper with cooking spray.
Spreading drain crush pineapple evenly on bottom of the prepared baking dish.
In saucepan, melting butter on heat. Adding sugar, heavy whip cream, corn syrup, and salt. stir until well combine.
Bring to boil, stirring constantly. Reducing heat to medium-low and continue to cooking until mix reaches 236°F on a candy thermometer, stirring occasionally.
Removing skillet from heat also stirrinf in vanilla extract, white chocolate chips, chop maraschino cherries, also chopped pecans until smooth.
Pour fudge mix on pineapple in baking dish. Use a spoon to smooth out the top fudge.
Refrigerate fudge for at least
Once the fudge has set, remove it from the baking dish using the parchment paper overhang. Cut into squares and serve.