Trail Mix White Fudge

Recipe View Prepare Your Pan: Spray an 8-inch square pan with cooking spray. Line the pan with a sheet of foil, leaving an overhang on two sides to easily lift the fudge out later. (5 minutes)

Recipe View Combine Dry Ingredients: In a medium bowl, combine the dried cranberries, diced apricots, chopped pistachios, and crystallized ginger. Set aside. (5 minutes)

Recipe View Make the Fudge Base: In a medium, heavy-bottomed saucepan, combine the granulated sugar, evaporated milk, and salt. Bring the mixture to a full rolling boil over medium heat, stirring constantly. (10 minutes)

Recipe View Simmer and Thicken: Continue to simmer, stirring constantly, until the mixture thickens and begins to turn a pale caramel color. This should take about 5 minutes. Watch carefully to prevent burning. (5 minutes)

Recipe View Melt Marshmallows and Chocolate: Remove the saucepan from the heat. Quickly stir in the miniature marshmallows, then the white chocolate chips (or diced bar). Stir vigorously until the marshmallows begin to melt and the chocolate is smooth and creamy. (5 minutes)

Recipe View Combine and Distribute: Pour the melted chocolate mixture into the bowl with the dried fruits and nuts. Continue to mix vigorously until the fruit and nuts are evenly distributed throughout the fudge. For easier mixing, you can use your hands once the mixture has cooled slightly. (5 minutes)

Recipe View Press and Chill: Press the fudge mixture firmly into the prepared pan, ensuring an even layer. Refrigerate the fudge until it is cool and completely hardened, approximately 1 1/2 hours. (90 minutes)

Recipe View Cut and Serve: Once the fudge is firm, lift it out of the pan using the foil overhang. Cut the fudge into squares and serve. Store in an airtight container in the refrigerator.