Trail Mix White Fudge Recipe -
  • READY IN 2 hr

Trail Mix White Fudge

Recipe by  

"Like fruitcake batter, there's just enough fudge to hold the fruit and nuts together."

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Original recipe makes 42 pieces Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    2 hrs


  1. Like fruitcake batter, there's just enough fudge to hold the fruit and nuts together.
  2. 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.
  3. 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.
  4. 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.
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  • Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews More Reviews

Jul 27, 2009

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 a little something salty or buttery to balance it. The apricot flavor really dominates and the sugar on the crystallized ginger doesn't melt or have the best texture. I would absolutely make this again with a few tweaks.

Sep 23, 2012

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 too sweet.


6 Ratings

Dec 29, 2010

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 too soft

Sep 21, 2009

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 should not be added to the hot pan the evaporated milk and sugar were cooked because the pan is hot enough to scorch the chocolate and may be why mine seemed a little dry.

Dec 21, 2012

I have made this since it first appeared in USA Weekend. This is very good fudge, and very pretty with the green nuts, red cranberries and orange apricots. Although I love candied ginger, it did not appeal to me in this recipe so I left it out. I make sure to use roasted/salted pistachios to balance the sweetness of the fudge. I also use a mix of Turkish apricots (also called Mediterranean), which are sweet, and California apricots, which are tart.


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  • Calories
  • 73 kcal
  • 4%
  • Carbohydrates
  • 11.5 g
  • 4%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 2.8 g
  • 4%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 32 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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