3 c. sugar
1 1/4 c. milk
1/4 tsp. salt
3 tbsp. butter
2 tsp. vanilla
1/2 c. dried apricots
1/2 c. marshmallow creme
1/3 c. chopped nuts

Butter sides of 3 quart sauce pan. Mix sugar, milk and salt in sauce pan. Stir and heat until sugar dissolves and mixture boils. Cook without stirring to soft ball stage, 238 degrees. Stir in butter and vanilla. Set sauce pan of candy in a pan of cold water and cool to lukewarm without stirring. Add apricots, beat until mixture holds shape. Add nuts and marshmallow creme. Beat until glossy. Spread in buttered pan. Cut in squares.