Apricot Fudge

185g (6oz) brown sugar
250g (8oz) butter
400g (about 13oz) condensed skim milk
2 cups dried apricots, chopped
2 packets gluten-free rice cookies, crushed

Slowly heat the sugar, butter and condensed milk until it’s smooth and well blended. Add the dried apricots and crushed biscuits. Mix well and spread in a sponge roll tin.

Refrigerate.

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