Apricot almond fudge

Note: These recipes use NZ measurements. 1 c = 1 cup = 250 ml. 1 T = 1 tablespoon = 15 ml. 1 D = 2 teaspoons. 1 t = 1 teaspoon = 5ml. If you're in America, you may find you need a little extra baking powder in recipes that use it.

200g butter
100g brown sugar
1/2 tin sweetened condensed milk
2 pkts biscuits, plain or coconut flavoured, crushed finely
100g dried apricots finely chopped
Rind of 1/2 lemon finely grated
1/2 t almond essence

Place the butter, sugar and condensed milk in a large heatproof microwave bowl and cover loosely. Microwave on 100% power for 4 minutes, stirring well every minute. Alternatively boil for 2 minutes, stirring frequently to prevent catching.
Remove from the microwave and mix in all other ingredients. Press the mixture into a sponge roll tin and chill for about 20 minutes before icing.
To ice combine 50g soft butter and 300g icing sugar with enough water to make a spreadable icing. Mix in 1 teaspoon of vanilla and a dash of almond essence. Spread over the slice and dot with sliced toasted almonds. Chill until icing has set then cut into bite sized squares.

Microwave recipe.

Source: Notebook