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
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The truth of the matter is, the most ancient recipe found, according to food historians is a series of ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. Moving on, there were two interesting recipe books which date from the fourteenth century ; a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the indian curry that is popular today, but instead recipes for the types of food on the menus of the rich and wealthy people of the period. Later, in the 15th century, people returning from the crusades brought us many new spices and herbs from the East, including spices like parsley and basil. The introduction of these new tastes caused an outbreak in books on cookery, many of which are kept safe in private collections. During the following few centuries, the rich and powerful families of Wesstern Europe tried to offer the most exotic meals, and as a result the best chefs and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 1800s that fine cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, testing, and publishing recipes common in their social group. Like it or not, the introduction of TV brings us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing everyone to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Kay's Apricot Fudge recipe.
