°1 can (20 ounces) crushed pineapple, drained
°1 cup unsalted butter
°2 cups of granulated sugar
°3/4 cup heavy whipping cream
°1/4 cup light corn syrup
°1/4 teaspoon salt
°1 teaspoon vanilla
°1 cup white chocolate chips
°1/2 c chop maraschino cherries
°1/2 cup chopped American walnuts
Line an 8-inch square baking dish with parchment paper, leaving a layer hanging down the sides. Grease parchment paper with cooking spray.
Spread the drained crushed pineapple evenly over the bottom of the prepared baking dish.
In saucepan, melt the butter on medium heat. Add sugar, heavy whipping cream, corn syrup, and salt. stir until well combined.
Bring to boil, stirring constantly. Reduce heat to medium-low and continue to cook until mixture reaches 236°F on a candy thermometer, stirring occasionally.
Remove skillet from heat and stir in vanilla extract, white chocolate chips, chopped maraschino cherries, and chopped pecans until smooth.
Pour fudge mixture on the pineapple in the baking dish. Use a spoon to smooth out the top of the fudge.
Refrigerate the fudge for at least two hours, or until completely set.
Once fudge has set, removing it from baking dish using parchment paper overhang. Cut into squares and serving.
Enjoy the pineapple upside down fudge!
Note: This recipe makes 16-20 servings.