Ingredients:
°2 cups of sugar
° 1⁄2 unsalted glass of butter
° 3⁄4 heavy cream cup
° 2 cups white chocolate chips
° 2 teaspoon pineapple juice
° 4 tablespoons yellow cake mix
°7 ounces of marshmallow cream
° 1 – 1⁄4 a glass of dried pineapple cut into cubes
° 13 marashino cherries in half
* Methods :
– Line 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 the mixture from the heat and stir the white chocolate chips until melted and the mixture becomes smooth.
– Add the pineapple juice, cake mix and marshmallow cream and mix until well mixed.
– Fold in dried pineapple cubes.
– Pour the candy mixture into the cooked bread dish.
– Place half the cherries, cut down and evenly spaced, over the candy. (Note that five rows of five cherry pieces will produce 25 pieces when cut).
– Put the candy in the fridge for 2 to 3 hours until firm.
– Once the candy is solid, remove the parchment from the pan and cut into pieces, and make sure to get 1 piece of cherry each slice.
– Serve & enjoy !