Publisher Photo
Publisher Photo
I first made this recipe for a ladies Christmas luncheon where it received rave reviews. Now it's a favorite with my family, too. I suggest presenting the divinity-like candies in pretty paper candy cups.—Loraine Meyer, Bend, Oregon
Recommended: Homemade Easter Candy
MAKES:
64 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
64 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 jar (7 ounces) marshmallow creme
  • 1 tablespoon butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon grated orange peel
  • 3 cups confectioners' sugar, divided
  • 1/2 cup finely chopped dried apricots
  • 1/2 cup finely chopped pecans

Directions

In a large bowl, combine the marshmallow creme, butter, vanilla, salt and orange peel; beat until well blended. Gradually add 2 cups confectioners' sugar; beat until combined (mixture will be stiff). By hand, knead in the apricots, pecans and enough remaining confectioners' sugar to make a very stiff mixture.
Press into a greased 8-in. square pan. Refrigerate for at least 4 hours. Cut into 1-in. squares. Yield: 1-1/2 pounds.
Originally published as Sweet Apricot Candy in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p104

Nutritional Facts

1 piece: 43 calories, 1g fat (0 saturated fat), 0 cholesterol, 14mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1/2 starch.

  • 1 jar (7 ounces) marshmallow creme
  • 1 tablespoon butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon grated orange peel
  • 3 cups confectioners' sugar, divided
  • 1/2 cup finely chopped dried apricots
  • 1/2 cup finely chopped pecans
  1. In a large bowl, combine the marshmallow creme, butter, vanilla, salt and orange peel; beat until well blended. Gradually add 2 cups confectioners' sugar; beat until combined (mixture will be stiff). By hand, knead in the apricots, pecans and enough remaining confectioners' sugar to make a very stiff mixture.
  2. Press into a greased 8-in. square pan. Refrigerate for at least 4 hours. Cut into 1-in. squares. Yield: 1-1/2 pounds.
Originally published as Sweet Apricot Candy in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p104

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