2 1/2 cups granulated sugar
1/2 cup butter
1 (5 ounce can) evaporated milk (2/3 cup)
1 cup pineapple pastry filling
1 (7 ounce) jar Marshmallow Crème (2 cups)
1 pound white chocolate coating
1/4 teaspoon pineapple candy oil flavoring
1 tablespoon clear Karo syrup

Line a 13 x 9-inch pan with foil so that foil extends over sides of pan; butter foil.

In large saucepan, combine sugar, butter and milk. Bring to boil, stirring constantly. 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 Crème and white chocolate coating; blend until smooth. Add pineapple candy oil and blend. Add Karo syrup and blend. Pour into prepared pan. Cool to room temperature.

Score fudge into 36 or 48 squares. Refrigerate until firm.

Remove fudge from pan by lifting foil; remove foil from fudge. Using large knife, cut through scored lines. Store in refrigerator.

Makes about 3 pounds.