Ingredients
2 cups sugar
1⁄2 cup unsalted butter
3⁄4 Heavy Cream Cup
2 cups white chocolate chips
2 teaspoons pineapple juice
4 tbsp yellow cake mix
7 ounces marshmallow cream
1. 1⁄4 dried pineapple cups to cubes
13 Marashino cherries cut in half
Methods:
Line an 8 × 8 “baking dish with parchment paper. Make sure you leave enough attachment so the candy can be lifted after adjusted.
In a medium saucepan over medium heat,
combine the sugar, butter and heavy cream
and boil. Reduce the heat to medium-low and
cook for 7 to 10 minutes, stirring constantly
until you read the candy or instant
thermometer 234 ° F (112 ° C). (At this point,
the sugar mixture is in what is known as the “softball phase!”)
Remove from the heat and stir in the white
chocolate chips until melted and smooth.