Better than a cafe’s cafe-style fudge slice
Apricots and white chocolate, as a combination, are incredibly under-rated, as I found out last night. We had a surprise visit from Ro (one of my dearest cooking friends), but not without a delicious sweet treat whipped up in Clare’s kitchen. I’m not sure if this is really a true fudge (what with the addition of biscuits and all) but does it really matter? It’s delicious, it’s a true marvel of white chocolate and apricot bliss, and to boot, there’s no need to turn the oven on or any of that finicky business. It’s also rather classy (despite all my dislikes for white chocolate), and thus looks rather impressive (like the sort of stuff you fork over $3-$4 for at a swanky, inner city cafe by the arts centre…cough…but better!). Plus, it’s cute, see?
So, with Ro’s lovely recipe in hand, I shall now share the fudge you will remember as the fudge that made you instantly (more) famous and popular with all your workmates and friends, should you choose to share it. Even if none of them liked white chocolate (aye, that would be me) or apricots (they may be from another planet).
Roro’s white chocolate and apricot fudge
1c sweetened condensed milk
125g butter, chopped
350g plain wine biscuits (if in NZ) or sweet shortbread type biscuits, crushed
1 1/2 c finely chopped dried apricots
350g white chocolate (broken up buttons or blocks)
1 c dessicated coconut
Heat condensed milk and butter together on a very very low heat in a medium to large saucepan until the butter is melted. Remove from heat, and combine well. Add biscuit crumbs and combine well. Mix in all other ingredients – the chocolate will partly melt, which will be fine. Press the mixture into a slice tin or casserole dish. Pop in the freezer for about half an hour (or until set).
250g white chocolate buttons (about 1c)
2 Tbs milk
2 Tbs dessicated coconut
Heat chocolate and milk together on a very low heat in a saucepan until the chocolate is melted, stirring to combine. Remove from heat once choc is melted. Spread over the fudge base, sprinkle over dessicated coconut, and return to freezer for about 10 mins.
Remove from freezer, cut into pieces, then leave in fridge until fully set. Enjoy with a tea or coffee, preferably with friends, and enjoy your newfound popularity!