Tropical Fudge - cooking recipe

Ingredients

1 cup evaporated milk
3 cups granulated sugar
1/4 cup unsweetened pineapple juice
2 tablespoons butter
1/2 cup candied pineapple, diced
2 teaspoons lemon juice

Preparation

Grease an 8 inch square cake pan. Combine the evaporated milk, sugar and pineapple juice in a saucepan. Heat to 238F (soft ball stage), stirring constantly.
Remove from heat and stir in the butter until melted. Let stand - without stirring - until completely cool.
When cool, add candied fruit and lemon juice. Beat until crystallized.
Pour into prepared pan and score top with knife in 1 inch squares. Let sit until hardened.