-
1
Place apricots and water in a 2 1/2-quart souffle dish with a tight lid.
-
2
Cook, covered, at 100 percent power in a high-power microwave oven for 12 minutes, stirring once.
-
3
Remove from oven.
-
4
Transfer apricots and liquid to a food processor.
-
5
Process until smooth, stopping once to scrape sides of bowl.
-
6
Add 3 cups of the sugar in two batches; process until smooth after each addition, stopping to scrape sides and stir sugar down into the puree.
-
7
Scrape mixture back into souffle dish.
-
8
Cook, uncovered, for 30 minutes, stirring well three times.
-
9
Remove from oven.
-
10
Oil a 10 1/2-by-15 1/2-inch jellyroll pan.
-
11
Scrape mixture into pan and smooth with a spatula.
-
12
Refrigerate until firm enough to cut, 3 hours or overnight.
-
13
Place remaining sugar in a small bowl.
-
14
Rinse a knife with hot water.
-
15
Cut candy into 3/4-inch squares, rinsing the knife from time to time as you lift squares from pan.
-
16
Coat each square on all sides in the sugar.
-
17
As they are coated, place on a cake rack.
-
18
Let stand overnight, until dry.
