Title: Kay's apricot fudge
 Categories: Candies, Florida, Fruits
      Yield: 1 Servings
 
      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 saucpan, 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. Remove the saucepan from the heat and
  without removing the thermometer, allow mixture to cool to 150
  degrees 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.