1, prepare the raw materials first. 150g canned apricot with sugar water (filtered and weighed) was mashed with a food processor.

2. Add 6 grams of Geely powder into 60 grams of apricot paste, stir well and let it stand for a while.

3. Pour the cooking syrup, lemon juice, fine sugar, maltose and the remaining apricot puree into a small pot.

4. Sit the pot on the fire, heat and stir on low heat, so that the sugar is completely dissolved and turned into syrup. Continue heating until the syrup boils.

5. Cool the syrup from the fire for a while to lower the temperature a little, and then pour in the mixture of apricot jam and gelatin powder in step 2.

6. After pouring, continue to stir until the gelatine powder is completely dissolved and becomes a clear sugar solution.

7. Spread tin foil or oil paper on a square mold, then pour the syrup into the mold and put it in the refrigerator for 3-4 hours until it solidifies. Take out the solidified soft candy, demould it, and tear off the tin foil/oil paper. The sugar at this time is very soft and sticky. Cut the sugar into 3-4 pieces and air-dry it in a cool and ventilated place for 72 hours until the soft candy feels neither sticky nor tough. Then cut the fudge into small pieces, roll it in fine sugar, dip the surface in fine sugar, and the fudge is ready.