Pineapple lumps are a classic New Zealand confectionery treat loved for their unique combination of tangy pineapple-flavored centers coated in a layer of rich chocolate. These chewy, bite-sized candies have been a favorite snack for decades, enjoyed by people of all ages. If you’re a fan of pineapple lumps or just looking to try your hand at making candy at home, this article will provide a detailed recipe, complete with nutritional information, FAQs, and a brief history of this iconic treat.
History of Pineapple Lumps
Pineapple lumps were first created in the 1950s by the New Zealand company Regina Confectionery. The idea was to utilize leftover pineapple-flavored marshmallow, which was then coated in chocolate to create a new and delicious product. The result was a chewy, tangy, and sweet treat that quickly became a national favorite. Today, pineapple lumps are synonymous with Kiwi culture and are enjoyed worldwide.
Ingredients for Homemade Pineapple Lumps
Making pineapple lumps at home is simpler than you might think. Here’s what you’ll need:
For the Pineapple Center:
- 1 cup (240 ml) pineapple juice (fresh or canned)
- 2 cups (400 g) granulated sugar
- 1/4 cup (60 ml) water
- 1/4 cup (60 ml) corn syrup
- 1/2 teaspoon citric acid (optional, for added tanginess)
- 1 teaspoon pineapple extract (for a stronger flavor)
- Few drops of yellow food coloring (optional, for the iconic color)
For the Chocolate Coating:
- 2 cups (350 g) dark or milk chocolate chips
- 1 tablespoon (15 ml) vegetable oil or coconut oil (for a smooth finish)
Equipment:
- Candy thermometer
- Saucepan
- Baking sheet
- Parchment paper
- Knife or cookie cutter
- Double boiler or microwave-safe bowl
Step-by-Step Recipe for Pineapple Lumps
Step 1: Prepare the Pineapple Center
- Combine Ingredients: In a medium saucepan, combine the pineapple juice, granulated sugar, water, and corn syrup. Stir until the sugar dissolves.
- Heat the Mixture: Place the saucepan over medium heat and attach a candy thermometer to the side. Bring the mixture to a boil without stirring.
- Cook to Soft Ball Stage: Heat the mixture until it reaches 240°F (116°C), also known as the soft ball stage. This is crucial for achieving the right chewy texture.
- Add Flavor and Color: Remove the saucepan from the heat and quickly stir in the citric acid, pineapple extract, and food coloring.
- Pour and Set: Pour the mixture onto a parchment-lined baking sheet. Spread it out evenly to about 1/2 inch (1.3 cm) thick. Allow it to cool and set for at least 1 hour.
Step 2: Cut the Pineapple Centers
- Cut into Shapes: Once the mixture has set, use a sharp knife or a cookie cutter to cut it into small, bite-sized pieces.
- Dry the Pieces: Place the pieces on a wire rack and let them air dry for about 2 hours to prevent stickiness.
Step 3: Prepare the Chocolate Coating
- Melt the Chocolate: Melt the chocolate chips and vegetable oil together using a double boiler or in the microwave in 30-second intervals, stirring after each interval until smooth.
- Coat the Pineapple Pieces: Dip each pineapple piece into the melted chocolate, ensuring it is fully coated. Use a fork to lift the piece out and let excess chocolate drip off.
- Set the Chocolate: Place the coated pieces onto a parchment-lined baking sheet and let the chocolate set at room temperature or in the refrigerator for about 30 minutes.
Step 4: Enjoy Your Homemade Pineapple Lumps
Your pineapple lumps are now ready to be enjoyed! Store them in an airtight container at room temperature for up to two weeks.
Nutritional Information (Per Serving)
Here’s an approximate breakdown of the nutritional content for a serving of 5 pineapple lumps:
- Calories: 180
- Total Fat: 6 g
- Saturated Fat: 4 g
- Cholesterol: 0 mg
- Sodium: 5 mg
- Total Carbohydrates: 30 g
- Sugars: 25 g
- Protein: 1 g
Note: Nutritional values may vary depending on the specific brands and quantities of ingredients used.
FAQs About Pineapple Lumps
1. Can I use fresh pineapple juice instead of canned?
Yes, fresh pineapple juice works perfectly in this recipe. However, make sure to strain it to remove any pulp for a smoother candy texture.
2. Why is my pineapple mixture too sticky?
If the mixture is too sticky, it may not have been cooked to the correct temperature. Use a candy thermometer to ensure it reaches 240°F (116°C).
3. Can I use white chocolate for coating?
Absolutely! White chocolate offers a sweeter and creamier alternative to dark or milk chocolate.
4. How do I prevent the chocolate from seizing?
Adding a small amount of oil (vegetable or coconut) to the chocolate helps prevent it from seizing and ensures a smooth coating.
5. Can I make this recipe vegan?
Yes, you can make vegan pineapple lumps by using dairy-free chocolate and ensuring all other ingredients are plant-based.
6. Can I freeze pineapple lumps?
Yes, you can freeze them in an airtight container for up to three months. Thaw at room temperature before serving.
7. What other flavors can I try?
Feel free to experiment with different extracts, such as orange or passionfruit, for unique variations on this classic treat.
Tips for Success
- Use a Candy Thermometer: Achieving the right temperature is crucial for the perfect texture.
- Work Quickly: Once the mixture is cooked, add the flavoring and color swiftly to prevent it from hardening too soon.
- Choose Quality Chocolate: High-quality chocolate will enhance the flavor and texture of your homemade pineapple lumps.
- Patience is Key: Allow the centers to dry adequately before coating to ensure the chocolate adheres well.
Making pineapple lumps at home is a rewarding and fun experience that allows you to customize the flavor and texture to your liking. Whether you’re recreating a nostalgic treat or discovering it for the first time, this recipe is sure to be a hit with family and friends. Enjoy your homemade pineapple lumps, and don’t forget to share the joy!