- Line an 8-inch square baking pan with non-stick tin foil or parchment paper.
- Combine crushed pineapple including juice with sugar in a small saucepan.
- Bring to a boil over medium-high heat.
- Boil on medium-high heat for 5 minutes stirring often then reduce heat to medium and continue to simmer for 25-30 minutes, stirring every minute or so, until most of liquid has evaporated and mixture has thickened. It is very important to allow enough time for the pineapple jam to thicken. If it is still sauce-like, your fudge will not set properly.
- Once pineapple jam is thickened remove pan from heat.
- Add sweetened condensed milk and stir until well blended.
- Let jam rest for 3 minutes.Then stir in chocolate just until combined.
- Set your timer for 5 minutes and let heat from jam melt white chips. Then stir slowly until well combined and until white chocolate is melted.
- Spread into an even layer in your prepared pan.
- Cover and set aside for one hour to cool then refrigerate for 2-3 hours until firm or just allow it to firm up at room temperature for about 6-8 hours.
- Remove from pan and peel off foil or parchment paper, then cut into 36 squares.
- Store in an airtight container for up to 4 days or in refrigerator for up to 2 weeks. You can wrap fudge well in wax paper then over-wrap it in tin foil and place in a large zip-top bag and freeze for up to 3 months. To thaw fudge, remove it from freezer and allow it to sit on counter in wrapping for at least 4 hours before removing it from package.
*Pure white chocolate chips made with cocoa butter are softer than chips made with palm kernel oil (or other vegetable oil) so you will need to use an additional 4 ounces of chips if using pure white chocolate.
Recipe created for Imperial Sugar by& Beth Jackson Klosterboer @Hungry Happenings.