Trail Mix White Fudge

SUBMITTED BY: USA WEEKEND Pam Anderson

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

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PREP TIME	20 Min
COOK TIME	10 Min
READY IN	2 Hrs
Original recipe yield 42 pieces

SERVINGS

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Servings
USMETRIC

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

This recipe was originally featured in the USA WEEKEND article Six Fun Ways to Feed Friends on December 10, 2006.
Find the Perfect Recipe from Pam Anderson.
Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.