This is what we did with our batch of sweetened condensed milk substitute (we used the Hillbilly Housewife's recipe, here, which makes the equivalent of two cans). The Apprentice made the Apricot Nuggets recipe, which came from Canadian Living Magazine but was based on an Australian recipe (I think they call it Apricot Slice). It sounds like cookies, but it's more like butterscotch candy.
No-Bake Apricot Nuggets
3/4 cup packed brown sugar
3/4 cup butter
1 can sweetened condensed milk
2 tbsp. lemon juice
2 3/4 cups vanilla wafer crumbs (about 90 cookies, but we bought crumbs at the bulk store which was much cheaper than a box of cookies)
3/4 cup chopped dried apricots (we chopped them fairly small in the food processor)
3/4 dried cranberries (we bought these at the bulk store as well)
3/4 cup shredded coconut (divided)
Line a 9 by 13 inch metal cake pan with parchment paper; set aside.
In saucepan, stir together sugar, butter and milk over medium-low heat, stirring to prevent scorching, until butter is melted. Remove from heat; stir in lemon juice.
In bowl, combine wafer crumbs, apricots, cranberries, and ½ cup of the coconut; add butter mixture, stirring until combined. Press into prepared pan.
Sprinkle with remaining coconut; press gently. Cover and refrigerate until firm, about 4 hours. Cut into squares. Keep in the refrigerator, or you can freeze them for up to 1 month. Makes 40 squares.
(Canadian Living, December 2003)
Quick Fruit and Nut Fudge
1 lb. semisweet chocolate, chopped (from the bulk store, of course)
1 300-ml can sweetened condensed milk (or homemade equivalent)
1 tsp. vanilla
1 cup dried cranberries or raisins or the rest of the apricots that you chopped for the Apricot Nuggets
1 cup chopped toasted pecans (optional)
In bowl over saucepan of hot (not boiling) water, melt chocolate with milk, stirring frequently until smooth. Stir in vanilla. Stir in fruit and nuts, if using.
Pour into foil-lined 8-inch square cake pan; smooth top. Chill for about 3 hours or until firm.
Turn out onto cutting board; peel off foil. Cut into squares. (Make-ahead: layer between waxed paper in airtight container and refrigerate for up to 2 weeks.) Makes 64 pieces.
(Canadian Living, December 1999)
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