Chocolate Apricot Fudge
Indulge in the perfect harmony of rich, velvety chocolate and the fruity sweetness of dried apricots with this decadent Chocolate Apricot Fudge recipe. Featuring a luscious base of semi-sweet chocolate chips and sweetened condensed milk, this recipe is elevated by the tangy bite of chopped apricots and a delicate sprinkle of coarse sea salt for a gourmet touch. With just 10 minutes of prep time and no baking required, this fudge is an effortless yet impressive dessert or gift-worthy treat. The smooth, melt-in-your-mouth texture combined with bursts of chewy fruity flavor makes every bite irresistible. Perfect for holidays, special occasions, or satisfying your chocolate cravings, this quick recipe yields 16 squares of pure indulgence.
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Recipe Information
Ingredients
- 300 grams semi-sweet chocolate chips
- 400 grams sweetened condensed milk
- 30 grams unsalted butter
- 1 teaspoon vanilla extract
- 100 grams dried apricots
- 0.5 teaspoon coarse sea salt
Instructions
Prepare an 8x8-inch (20x20 cm) square baking dish by lining it with parchment paper, leaving some overhang for easy removal later.
Chop the dried apricots into small bite-sized pieces and set aside.
In a medium saucepan, combine the semi-sweet chocolate chips, sweetened condensed milk, and unsalted butter.
Place the saucepan over low heat and stir continuously until the chocolate is completely melted, and the mixture is smooth and glossy. This should take about 5 minutes. Be careful not to overheat.
Remove the saucepan from heat and stir in the vanilla extract until well combined.
Gently fold in the chopped apricots, making sure they are evenly distributed throughout the fudge mixture.
Pour the fudge mixture into the prepared baking dish and spread it out evenly using a spatula.
Sprinkle the coarse sea salt evenly over the top of the fudge for a perfect balance of sweetness and saltiness.
Let the fudge cool at room temperature for 30 minutes, then transfer it to the refrigerator to chill for at least 2 hours or until fully set.
Once the fudge is firm, lift it out of the baking dish using the parchment paper overhang. Use a sharp knife to cut it into 16 squares.
Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks. Allow the fudge to come to room temperature before serving for optimal texture.
Nutrition Facts
Calories |
3152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.8 g | 181% | |
| Saturated Fat | 87.0 g | 435% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 1485 mg | 65% | |
| Total Carbohydrate | 480.6 g | 175% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 420.6 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1193 mg | 92% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2567 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
