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


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.

Written by 1fvse

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