Ambrosia Fudge

Pretty little candies, perfect for afternoon tea!Image

Ambrosia Fudge

Makes about 36 pieces of fudge

Orange-flavored white chocolate fudge studded with dried fruits and coconut.

2/3 c. evaporated milk

1 2/3 c. granulated white sugar

3 T. unsalted butter

2 c. miniature marshmallows

7 1/2 oz. real white chocolate, chopped

2 t. orange extract

1/3 c. chopped dried apricots

1/3 c. chopped dried cherries

1/3 sweetened flaked coconut

  1. Spray an 8” square baking pan with vegetable oil. Line pan with heavy duty aluminum foil, allowing foil to drape over sides of pan. Spray foil with vegetable oil. Set aside.
  2. In a 2 qt. non-stick saucepan, combine evaporated milk, sugar and butter. Bring to a boil over medium heat, stirring frequently. Boil for 4 to 5 minutes or until the mixture reaches the soft ball stage.* Remove from heat.
  3. Immediately stir in marshmallows, white chocolate, orange extract, apricots and coconut. Beat vigorously with a mixing spoon about 3 to 5 minutes until glossy and the only lumps are from the fruit,.
  4. Spread mixture evenly into pan. Cool in the refrigerator for one hour.
  5. Remove fudge from pan by lifting out the aluminum foil. Pull foil away from fudge and then inspect to make sure that no bits of aluminum foil are stuck in the candy. Using a sharp, heavy knife, cut fudge into pieces.
  • Soft ball stage in candy making is 235 to 240 degrees F.  At this stage, a spoonful of the candy mixture dropped into cold water will form a soft ball.

Note: To store fudge, line an airtight container with waxed paper. Arrange the fudge pieces in the container. If you need to stack the pieces of fudge, place wax paper between layers. Top with waxed paper and then the lid to the container. Store in the refrigerator. Allow to come to room temperature in the air tight container before serving.

8 responses to “Ambrosia Fudge

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