Mum’s Apricot Fudge

Fudge is a delicious combination of sugar, butter, milk and flavours like chocolate, vanilla, passion fruit, the list never ends! The tricky part of making fudge is combining these items and cooking them properly.

When it comes to making fudge, I’m not really interested. Let’s be honest here, I kind of lack patience. All that stirring and time spent bent over the stovetop waiting and watching as sugar seems to take foreverrrrr to dissolve.

All that said some people make wonderful fudge! I envy places like a wee shop in Palmerston North called Munchkins. They make all sorts of flavours like cookies and cream, Baileys Irish crème, passionfruit (my favourite) and many others. Do check them out – they are definitely worth a visit next time you’re visiting the Manawatu. Chocoholics rejoice! Look at me; I’m doing a better job of selling the store out of fudge than I am blogging about my delights.

Now we’ve got fudge on the radar, I think apricots are hugely underrated and what a great way to use them. The following recipe is a favourite of mine or my mother’s. Perfect for gifts and much simpler time wise than most fudge recipes.

I have since discovered you can now purchase Munchkins fudge online. Go on, I dare you. You don’t even have to leave the house!

Have a good weekend and enjoy the recipe!

Mum’s Apricot Fudge

  • 1 packet crushed biscuits
  • 75g brown sugar
  • 500g apricots, chopped
  • 200g butter
  • ½ a can of condensed milk
  • Coconut to sprinkle

I recommend using quite a large saucepan for this recipe, just to give you a bit of stirring room! Heat pot over a medium heat and melt the butter, brown sugar and the condensed milk. Chop up the apricots into bite-sized pieces and add to the cooked mixture. Add the crushed biscuits and mix like you’ve never mixed before. Fudge tends to get very thick very quick and you want to try and get this mixture as smooth as you can.

Line a baking tin with greaseproof cooking paper and press the mixture firmly into the tin. Sprinkle with the coconut. I have always thought apricots go really nicely with nuts of most kinds so if you wanted to make this item slightly more nutritious, you could add nuts in with the apricots.

Put the tin into the fridge to set. Fudge doesn’t generally take very long to go hard so no need to make this one well in advance. Fudge also travels particularly well so makes an excellent homemade gift!


10 thoughts on “Mum’s Apricot Fudge

  1. Raewyn

    Living in Palmerston North I know exactly what you mean about Mrs Munkins fudge and treats. With another shop in the Plaza now it makes it even more easy to grab some. They make amazing wee fudgey cupcakes too. Altho I make pretty damn good fudge myself I often buy some for gifts as you can get several varieties in one of the gift boxes they sell. Have posted several boxes overseas too.
    LOVE LOVE LOVE your blog after discovering it recently and my waist proves I have made more than several of your recipes. I like the ‘clear’ viewing of your blog – very easy on the eye.

    1. Thank you so much for the comment. It is people like you that make blogging completely worth it. I live in Wellington now but grew up in Palmerston North and miss the regular Munchkin’s visits. Love that stuff!

  2. Pingback: Chocolate Coconut Fudge Cake | After Taste

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