2 c. sugar
2/3 c. water
3 tbsp. light corn syrup
1/4 tsp. salt
1/3 c. apricot preserves

Generously grease an 8x8-inch cake pan.

In a 2-quart saucepan, mix sugar, water, corn syrup and salt until well combined. Stirring with a wooden spoon, bring the batch to a full boil over high heat.

When the mixture starts to boil, cover the saucepan and allow to boil for 1 minute.

Remove cover and wash down the sides of the pan with a pastry brush dipped in hot water. Clip a candy thermometer onto the side of the pan and cook at high heat, 5 to 8 minutes or until mixture reaches 240°F. Remove saucepan from the heat and without removing thermometer, allow mixture to cool to 150°F and then add the preserves. Beat with an electric mixer on low speed for 4 minutes. Pour the mixture into the cake pan.

Allow to cool at room temperature for 45 minutes, then with a wet knife, score the top into 1-inch squares.

Refrigerate for 1 hour. Remove from the refrigerator and place a piece of wax paper on top of the fudge. Turn the pan upside down onto to a work surface to remove fudge from pan. Turn fudge right-side up and with a wet knife, cut the fudge into 1-inch pieces, wiping the blade between each cut to insure clean slices. Wrap and store pieces in the refrigerator.

Yield: about 3 dozen pieces.

Submitted by: Ida Gross