Pineapple Fudge

Combine 4 cups sugar, 1 cup milk, and 2 tbsp butter in a heavy-bottomed saucepan over medium heat, stirring constantly until the mixture reaches a rolling boil.

Insert a candy thermometer and continue boiling without stirring until the mixture reaches 238°F (soft-ball stage), approximately 10-15 minutes.

Remove the saucepan from heat and stir in the drained crushed pineapple, 1 heaping tbsp of marshmallow fluff, and 1 tsp vanilla until well combined.

Fold in the 1/2 cup walnuts gently until evenly distributed throughout the fudge mixture.

Beat the mixture vigorously with a wooden spoon or electric mixer for 3-5 minutes until it thickens and loses its glossy appearance.

Pour the fudge quickly onto a buttered 8x8-inch pan and allow it to cool completely at room temperature for 30 minutes to 1 hour before cutting into squares.