Fudge, Slices

Apricot Fudge

A friend recently asked for a few ideas for a school cake sale and it got me thinking. So many ideas out there and so many resources, but how many of us have the time these days to actually make something from beginning to end and package it beautifully to attract the attention it deserves, achieving the end result of selling the product to raise funds for whatever cause we’re collecting for?

Apricot Fudge (2)

Baking has made a wonderful comeback in recent years. For a while it seemed only a select few got their hands dirty in the kitchen, but the “trend” seems to be lasting longer than a trend and many are digging out old family recipes and asking Grannies and Great Aunts how things were done in their day. My Grandmother and Great Aunt were excellent at fondant cake decorating, making sugar flowers and gorgeous wedding and Christmas cakes. Sadly I didn’t take advantage of all that knowledge and experience while I had the chance but there are a gazillion opportunities on the interweb, youtube and pinterest to get us started.

Last year I made two types of fudge for our cake stall at school, packaged them in portions and tied with brightly coloured raffia – and it worked! It was all gone within about 40 minutes and we spent the rest of the morning explaining we were sold out. Both recipes, White Chocolate Fudge and Chunky Fudge (also known as Hedgehog slice in New Zealand) are listed on Chocolate Goose, but this one is another of my favourites. It uses dried apricots and condensed milk, so no sugar thermometers necessary.

175 g brown sugar
1 tin condensed milk
225 g butter
2 cups dried apricots, chopped
2 packets wine biscuits (or Marie biscuits), crushed
dessicated coconut for sprinkling over the top or ½ cup if adding to the fudge

  1. Line a rectangular baking tray with baking paper or tin foil.
  2. Combine the sugar, butter and condensed milk in a pot and melt over a low heat, stirring occasionally.
  3. Remove from the heat and add the chopped apricots, crushed biscuits (and coconut if adding to fudge), stirring to combine. It will begin to set rapidly as it cools so you must work quickly to get it into the tin and spread it evenly.
  4. If you didn’t add coconut to the mixture, you can sprinkle a little over the top of the fudge to make it look pretty.
  5. Set in the fridge and turn out onto a chopping board (preferably not one used for garlic, onions or meat as the smells can be transferred to the fudge – yuk!) and cut into squares.
  6. Pile it up high on a serving platter or package into individual portions.


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