*  Exported from  MasterCook  *

                           Kay's Apricot Fudge

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candies                          Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       c            Sugar
     2/3   c            Water
   3       tb           Light corn syrup
     1/4   ts           Salt
     1/3   c            Apricot preserves

  Generously grease an 8x8-inch cake pan.

  In a 2-quart saucepan, mix the 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 the 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 degrees F. Remove the saucepan from the heat and
  without removing the thermometer, allow mixture to cool to 150
  degrees 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.
  
  MAKES about 3 dozen pieces.
  
  Recipe By: Sun-Sentinel (1996)
 


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