Ingredients2 h servings 73
- Like fruitcake batter, there's just enough fudge to hold the fruit and nuts together.
- Spray an 8-inch square pan with cooking spray. Fit an 8-by-16-inch sheet of foil in the pan so that you can use the foil overhang as a handle to pull fudge from the pan.
- Place cranberries, apricots, pistachios and ginger in a medium bowl. Then bring sugar, milk and salt to a full rolling boil in a medium heavy-bottomed saucepan over medium heat. Simmer, stirring constantly, until mixture thickens and starts to turn a pale caramel, about 5 minutes. Remove from heat, quickly stir in marshmallows, then chocolate, and stir vigorously until the marshmallows start to melt.
- Pour mixture into bowl with fruit and nuts; continue to mix vigorously (hands work well once mixture has cooled to warm) until fruit and nuts are evenly distributed. Press fudge into prepared pan. Refrigerate until cool and hard, about 1 1/2 hours.
- Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Per Serving: 73 calories; 2.8 11.5 1 2 32 Full nutrition
ReviewsRead all reviews 5
I made this exactly as directed and it was hands down one of the prettiest things I've ever made. It's truly a beautiful looking dessert. It's tasty though it bit sweet and I wish that there was...
Made the recipe as is and the white chocolate with the ginger was just too sweet and overwhelming in ginger flavor. Its just not the kind of thing we'd pack for a hike or take camping, its just ...
I love anything with dried fruit in it but the ginger overwhelmed all the other flavours. I would make it again if I could find a way to create a proper fudge texture but it was very sticky and ...
Just okay, not a keeper. Crystallized ginger costs nearly $9 for 2 ounces, so I used only 1 ounce, (about 2 Tbs) and I would not have liked the full amount anyway. I think the white chocolate ...