A version from Irys Gibbons, Nampa, Idaho, came closest to Pat’s description. “I am sending along a recipe for pineapple fudge that comes from an old Sego Milk recipe book that was published in 1937,” Irys says. “I inherited the book from my mother, who used it a lot, and as a teen, I had some favorites that I have never found anywhere else. This is one of them.” (Sego Milk was a brand of canned or evaporated milk, also known as Pet Milk.)
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1 cup Sego Milk (any canned milk will do)
3 cups sugar
2 tablespoons butter
1 cup crushed pineapple, drained
2 teaspoons lemon juice
1 1/2 cups pecans, optional
In saucepan, combine milk, sugar and butter; heat to boiling point. Add pineapple and cook to softball stage (235-245°F), about 25 minutes, stirring constantly to prevent burning. Remove from heat and cool.
Add lemon juice and pecans, and beat until crystallization begins.
Pour into greased pan and mark into squares.
Put coconut in bowl. After candy is firm enough to cut, thoroughly coat each piece in coconut.
NOTE: From Irys, “All expert fudge makers know how to modify cooking and beating according to where they live and where the mood is. And all who have cooked with canned milk know how it scorches if the stove is too hot and they aren’t stirring.”
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