Pineapple Cream Fudge

Directions

1. 1
   Line 9 x 13-inch pan with foil so that foil extends over sides of pan; butter foil.
2. 2
   In large saucepan, combine sugar, margarine and milk.
3. 3
   Bring to boil, stirring constantly.
4. 4
   Add pineapple pastry filling and bring to boil again, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly. Remove from heat; add Marshmallow Creme and 1 pound white chocolate coating; blend until smooth.
5. 5
   Add pineapple candy oil and blend. Add Karo syrup and blend.
6. 6
   Pour into prepared pan.
7. 7
   Cool to room temperature.
8. 8
   Score fudge into 36 or 48 squares.
9. 9
   Refrigerate until firm.
10. 10
    Remove fudge from pan by lifting foil; remove foil from fudge.
11. 11
    Using large knife, cut through scored lines.
12. 12
    Store in refrigerator.
13. 13
    Makes about 3 pounds.