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.