Passionfruit Fudge Food

PASSIONFRUIT FUDGE

Passionfruit Fudge image

A luscious, fruit fudge courtesy of Fruits of Whitsunday. Cooling time not included in preparation time.

Provided by Molly53

Categories Candy

Time 25m

Yield 32 serving(s)

Number Of Ingredients 5

Ingredients

2 cups sugar
1 tablespoon butter
1/2 cup yogurt
3 tablespoons passion fruit juice concentrate
2 tablespoons coconut cream

Steps:

Place sugar, butter, and yogurt into heavy-based saucepan.
Stir over low heat until sugar is dissolved; bring to the boil.
Boil without stirring until 239F or soft ball stage is reached.
Remove from heat.
Leave for 4-5 minutes.
Stir in passion fruit concentrate and coconut cream and whip until mixture is thick and creamy.
Pour into lightly buttered 8 x 8 pan.
While still warm but firm, cut into squares.
Leave until completely set before removing from tin.

Nutrition Facts : Calories 57.9, Fat 0.7, SaturatedFat 0.5, Cholesterol 1.4, Sodium 5.5, Carbohydrate 13.3, Sugar 13.2, Protein 0.1

CHOCOLATE APRICOT FUDGE

Chocolate Apricot Fudge image

Just another way to enjoy the taste of chocolate & apricots! Preparation time does not include the time it takes for the fudge to cool down to room temperature.

Provided by Sydney Mike

Categories Candy

Time 30m

Yield 117 serving(s)

Number Of Ingredients 8

Ingredients

4 cups granulated sugar
1/2 cup unsalted butter
12 ounces evaporated milk
12 ounces semi-sweet chocolate chips
12 ounces sweet baking chocolate
7 ounces marshmallow cream
2 teaspoons vanilla extract
1 1/2 cups dried apricots, diced

Steps:

Butter a 13"x9" baking dish.
In 4 quart saucepan combine sugar, butter & milk, cooking over medium high heat & stirring occasionally, 10-14 minutes until mixture comes to a full boil.
Reduce heat to medium & boil, stirring constantly, 6-7 minutes, or until candy thermometer reaches 228 degrees F.
Remove from heat & gradually stir in both chocolates until melted.
Stir in marshmallow cream & vanilla extract, until well blended.
Stir in apricots, then spread into prepared pan.
Cool completely at room temperature.
Cut into 1" squares before serving.
Store covered in cool place.

Nutrition Facts : Calories 75.8, Fat 2.9, SaturatedFat 1.7, Cholesterol 2.9, Sodium 5.6, Carbohydrate 13.1, Fiber 0.5, Sugar 11.6, Protein 0.5

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