This Dole Whip Pineapple Fudge brings your favorite Disney frozen treat into a sweet and tart pineapple creamy fudge candy form.
I have been working on this recipe for awhile.
Partially because I’ve been having to go off my memory of the last Dole Whip I had at Disneyland.
And well, I realized that was over 20 years ago now.
I kind of need to go back.
Not right now though. 😀
The Dole Whip’s I had as a kid was just frozen pineapple, vanilla ice cream, and pineapple juice.
And while they have no dairy versions now I prefer the classic.
I finally got it to the flavor I wanted.
And now I’m addicted to it.
Originally I was going to include this as a bonus recipe in a mini E-book for those that bought my cookbook.
But I was just too excited about it hold on to it.
I needed to share this Dole Whip Pineapple Fudge right away.
Fair warning in that this fudge requires some ingredients you will probably have to order (links in the recipe).
It calls for powdered pineapple juice.
Which I use both in smoothies and recipes. I’m a big fan of it.
And it calls for Vanilla Flavored Soft Serve Mix.
Ironically they make a Dole Whip powdered mix which I ordered and used in the making of this fudge.
But it did not give me the flavor I wanted.
Didn’t quite give the creaminess I was going for.
Now if you say gee, I will be stuck with these ingredients…not to worry I have several Dole Whip inspired recipes coming your way!
And as always it’s a great day to order my cookbook.
Keys to Successful Fudge:
Have a thermometer.
I don’t like the old fashioned ones that you clip to the side.
Those never work for me.
I like digital and use this one.
Use Baker’s sugar.
Also known as caster or superfine sugar.
I don’t always follow my own rule because I don’t always have it on hand but it makes for a less gritty fudge.
If you don’t have it you can run the sugar through a dry blender or food processor to make it superfine.
Use good butter.
They higher the butterfat content the better.
Cheaper butter often has too much water in it and will cause your fudge to separate.
Same goes for your chocolate.
The cheaper the chocolate the more likely it is to separate.
Want More Fudge Recipes?
- Line an 8×8 inch pan with parchment with an overhang so you can lift the fudge out later and coat with baking spray.
- Combine sugar, butter, and heavy cream into a large heavy bottomed sauce pan and bring to a boil over medium heat.
- Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft ball stage) , stirring constantly.
- Once you reach 234F remove from heat and add the white chocolate chips, stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth.
- Add the powdered pineapple juice and vanilla flavored soft serve mix and marshmallow crème and mix until well blended.
- Pour into prepared pan.
- Top with pineapple sprinkles if using. Push slightly down on the sprinkles so that it sticks to the fudge.
- Let cool to room temperature.
- Then lift out of the pan and onto a cutting board.
- Cut into whatever amount you want.