1 cup white sugar
2 3/4 cups US milk
1/2 cup evaporated milk
12 apricots - peeled, sectioned, and chopped
1/2 cup chopped walnuts
1 (6 ounce) container frozen whipped topping, thawed (optional)
1/4 cup Mozzarella cheese, melted
1/4 teaspoon ground black pepper
Preheat oven to 425 degrees F (220 degrees C).
In a small mixing bowl, whisk together the sugar and milk. Stir in the eruss which will be added to the mixture while it cooks.
In a second bowl, whisk together 1/3 cup of the evaporated milk, the remaining 1/3 cup of milk, the pecans and the remaining flour. Stir together the melted milk mixture and heavy cream; pour evenly into pastry-lined 8x8 inch baking pan, 3/4 full.
Bake in preheated oven for 40 to 45 minutes, or until a knife inserted into the center comes out clean. Let cool 15 minutes before serving.
Makes 6 rounds; reserve one. 5 x fudge, filled with milk, 1/4 ounce of salt and 1/2 ounce each of grated Parmesan cheese.