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White Chocolate & Dried Apricot Fudge
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Ingredients
- 1 tin (385 g) sweetened condensed milk
- 300 g sugar
- 60 g butter
- 60 ml water
- 10 ml vanilla essence
- 2½ ml salt
- 300 g Nestlé white confection (chocolate)
- 150 g dried apricots - finely chopped
Method
- Place the condensed milk, sugar, butter, water, salt and vanilla in a heavy-bottomed saucepan; bring the mixture to boil and boil for 10 minutes on medium heat, stirring from time to time to prevent it from scorching.
- Stir in the apricots, mix well and bring to boil once more.
- Remove from heat, add the chocolate pieces and stir until the chocolate has melted.
- Pour the fudge into a pan lined with baking paper. A pan measuring 18 x 28 cm will result in a thickness of 1,5-2 cm.
- Place in fridge and allow the fudge to set for at least 4 hours, preferably overnight.
- Cut into pieces and store in an air-tight container - the fudge should keep for about 3 months.
Depending on size cut, it makes 40-50 squares or many more.
Other dried fruits such as cranberries or blueberries are worth trying.
I love the fudge with finely cut crystallised ginger.