2 cup sugar
2/3 cup water
3 tbsp light corn syrup
1/4 tsp salt
1/3 cup apricot preserves
Directions
Generously grease an 8x8-inch cake pan.
In a 2-quart saucpan, mix the sugar, water, corn syrup
and salt until well combined. Stirring with a wooden
spoon, bring the batch to a full boil over high heat.
When the mixture starts to boil, cover the saucepan
and allow to boil for 1 minute.
Remove the cover and wash down the sides of the pan
with a pastry brush dipped
in hot water. Clip a candy thermometer onto the side
of the pan and cook at high heat, 5 to 8 minutes or
until mixture reaches 240 degrees. Remove the saucepan
from the heat and without removing the thermometer,
allow mixture to cool to 150 degrees and then add the
preserves. Beat with an electric mixer on low speed
for 4 minutes. Pour the mixture into the cake pan.
Allow to cool at room temperature for 45 minutes, then
with a wet knife, score
the top into 1-inch squares.
Refrigerate for 1 hour. Remove from the refrigerator
and place a piece of wax
paper on top of the fudge. Turn the pan upside down
onto to a work surface to
remove fudge from pan. Turn fudge right-side up and
with a wet knife, cut the
fudge into 1-inch pieces, wiping the blade between
each cut to insure clean slices. Wrap and store pieces
in the refrigerator.
MAKES about 3 dozen pieces.
Recipe By : Sun-Sentinel (1996)
Servings: 1 servings
Kay's Apricot Fudge Recipe brought to you by Recipe Ideas
Categories: Candy; Fruit; Fudge
The History of Recipes
It is quite possible to prove the history of written cooking instructions back into antiquity, in fact as far back into recorded history as ancient Egypt, and possibly even further than that. Interesting though that is, these, ancient cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Progressing into Roman times around 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his works, he describes how the roman meals were separated into hors d`oeuvres, main meal and afters, a very modern way of dining. Additionally, he recounts how the ancient Romans were skilled in the use of a wide range of spices and herbs, including some that we all recognise such as basil, rue and asafoetida. Later on in the 1400s, the Crusaders brought back a variety of foods and herbs from Arab countries, such as basil and rosemary. The introduction of these new culinary ideas created an explosion in manuscripts on cookery, most of which still exist in private libraries. By the advent of the twentieth century, cooking books were greatly in demand mostly as a result of more people being able to read, people having more free time and having more disposable income. |
We hope you enjoy this Kay's Apricot Fudge recipe.
