Here is a second fudge recipe for you. This is a new one this year and I think it could rival our usual christmas fudge! It is entirely delicious and far too easy to eat!!!
1 unwaxed orange
100g pecans, divided
85g ready-to-eat dried apricots, divided
400g white chocolate (minimum 22% solids), chopped
200ml sweetened condensed milk
1 tsp vanilla extract
75g sweetened dried cranberries, divided
- Line Small Sheet Pan with non-stick baking paper allowing about 2.5cm to extend past the side. Zest orange using Microplane Adjustable Fine Grater to measure 1 teaspoon; save orange (flesh/ juice) for another use. Place the pecans in Large Micro-Cooker; microwave, uncovered, on High 2-3 mins or until lightly toasted, stirring after every 30 second interval. On Large Grooved Cutting Board coarsely chop pecans using Chef’s Knife; set aside 25g chopped pecans for topping. Coarsely chop apricots.
- Place chopped chocolate and condensed milk in clean Large Micro Cooker. Microwave, uncovered on High 2-3 mins or until chocolate is mostly melted, stirring after every 30 second interval using Small Mix ‘N Scraper. Stir until chocolate is completely melted. Add the orange zest, vanilla extract, 75g chopped pecans and half of each of the apricots and cranberries. Mix well.
- Immediately pour chocolate mixture evenly into prepared pan; spread evenly with Small Spreader (be careful as mixture will be very hot). Top fudge with remaining pecans, apricots and cranberries; press lightly into fudge using cleaned spreader. Let cool 20 minutes. Refridgerate for at least 2 hours or until firm. Lift paper and fudge from pan; place on cutting board. Remove paper. Using Pizza cutter cut into squares. Store in an airtight container in the refrigerator for up to 3 weeks (do not freeze).