| 1 | Generously grease an 8x8-inch cake pan. |
| 2 | In a 2-quart saucpan, mix the sugar, water, corn syrup and salt until well combined. |
| 3 | Stirring with a wooden spoon, bring the batch to a full boil over high heat. |
| 4 | When the mixture starts to boil, cover the saucepan and allow to boil for 1 minute. |
| 5 | Remove the cover and wash down the sides of the pan with a pastry brush dipped in hot water. |
| 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 | Remove the saucepan from the heat and without removing the thermometer, allow mixture to cool to 150 degrees and then add the preserves. |
| 8 | Beat with an electric mixer on low speed for 4 minutes. |
| 9 | Pour the mixture into the cake pan. |
| 10 | Allow to cool at room temperature for 45 minutes, then with a wet knife, score the top into 1-inch squares. |
| 11 | Refrigerate for 1 hour. |
| 12 | Remove from the refrigerator and place a piece of wax paper on top of the fudge. |
| 13 | Turn the pan upside down onto to a work surface to remove fudge from pan. |
| 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 | Wrap and store pieces in the refrigerator. |
| 16 | Makes about 3 dozen pieces |
