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Apricot Chocolate Fudge




Source of Recipe


Star Tribune - Mpls/St. Paul


Recipe Introduction


Note: This recipe requires either a candy thermometer or familiarity with cooked-sugar syrups.

WW Points
Exchanges
Makes 8 dozen pieces.

� 1/2 c. (1 stick) stick margarine, cut into 8 pieces
� 3 1/2 c. sugar
� 3 tbsp. light corn syrup
� 1 (12-oz.) can (1 1/2 c.) evaporated milk (not low-fat, and not sweetened condensed milk)

� Dash salt
� 3 c. (18 oz.) semisweet chocolate chips
� 2 tsp. vanilla
� 2/3 c. (about 4 oz.) dried apricots, coarsely chopped
� 1-1/2 c. (about 6 oz.) walnuts, coarsely chopped
� Grated zest of 1 medium orange

Line a 9-by 13-inch baking pan with a double layer of foil, leaving some foil extended over pan sides; grease the foil. Let the butter soften while you make the syrup.
In a large, heavy pot -- much larger than you think
will be necessary (to accommodate boil-up) -- stir together sugar, corn syrup, evaporated milk and salt. Bring to a boil over medium-high heat, stirring frequently with a wooden spoon, but try to minimize splashing onto the side of the pan.

When the syrup begins to boil, reduce heat to medium-low, stop stirring, carefully wipe down the sides of the pan with a wet paper towel -- stay away from the hot syrup -- and insert a candy thermometer. Cook, loosely covered (lower heat even more if the mixture threatens to boil over), until the thermometer reads 236 degrees (soft-ball stage). Immediately remove from heat.

Add the chocolate and butter, but do not stir (let them melt in the syrup). When the mixture has cooled to lukewarm, add the vanilla and beat by hand (use a heavy wooden spoon) until the fudge is really thick and no longer shiny. Stir in the apricots, walnuts and orange zest and pour and spread into the prepared pan.

When the fudge has fully cooled, use the foil to lift it out of the pan. Remove the foil and cut the fudge into 1-inch squares. Wrap and refrigerate leftovers.

Nutrition information per 1/96 serving: Calories 84 �Carbohydrates 13 g �Protein 1 g �Fat 4 g (sat. fat 2 g)�
Cholesterol 1 mg �Sodium 15 mg �Dietary fiber 0.5 g ++++ Exchanges: 1 other carb�1 fat ++++ WWP: 2.4