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Kay's Apricot Fudge

Kay's Apricot Fudge is a desserts recipe made with Sugar, Water, and Salt. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 cup
• 2/3 cup
• 1/4 tsp

Method (preview)

1. 1

   Generously grease an 8x8-inch cake pan.

2. 2

   In a 2-quart saucpan, mix the sugar, water, corn syrup and salt until well combined.

3. 3

   Stirring with a wooden spoon, bring the batch to a full boil over high heat.

4. 4

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

5. 5

   Remove the cover and wash down the sides of the pan with a pastry brush dipped in hot water.

6. 6

   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.

7. 7

   Remove the saucepan from the heat and without removing the thermometer, allow mixture to cool to 150 degrees and then add the preserves.

8. 8

   Beat with an electric mixer on low speed for 4 minutes.

9. 9

   Pour the mixture into the cake pan.

10. 10

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

11. 11

    Refrigerate for 1 hour.

12. 12

    Remove from the refrigerator and place a piece of wax paper on top of the fudge.

13. 13

    Turn the pan upside down onto to a work surface to remove fudge from pan.

14. 14

    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.

15. 15

    Wrap and store pieces in the refrigerator.