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.