Recommended practice for Fruit Yogurt Fudge?

Recommended practices for Fruit Yogurt Fudge are as follows

1, first prepare the ingredients. Canned apricots in sugar water 150 grams (filtered sugar water and weighed) with a food processor puree.

2. Add 6 grams of fish gelatin powder to 60 grams of apricot puree, mix well, and let it sit for a while.

3. In a small saucepan, pour in the cooking syrup, lemon juice, granulated sugar, maltose and the rest of the apricot puree.

4: Sit the pan on the heat and heat over medium-low heat, stirring, to dissolve the sugar completely and make a syrup. Continue heating until the syrup comes to a boil.

5: Remove the syrup from the heat and let it cool for a few moments to lower the temperature a little, then pour in the apricot puree fish gelatin powder mixture from step 2.

6: Once poured in, stir constantly until the fish gelatin powder is completely dissolved and becomes a relatively clear sugar solution.

7. Line a square mold with tinfoil or greaseproof paper, then pour the syrup into the mold and place it in the refrigerator for 3-4 hours until it solidifies. Remove the solidified fondant, unmold and remove the tinfoil/greaseproof paper. The sugar is very soft and sticky at this time. Cut the fudge into 3-4 large pieces and leave to air dry in a cool, airy place for 72 hours until the fudge is non-sticky and firm to the touch. Cut the fudge into small pieces and roll them in granulated sugar to coat the surface, and the juice fudge is ready.