Butterscotch Fruit Filled Fudge

Course : Fudge
Serves: 1
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2/3 cup chopped dates
2/3 cup chopped walnuts -- divided
1/3 cup apricot preserves
7 ounces marshmallow cream
1 1/2 cups sugar
2/3 cup evaporated milk
1/4 cup butter
1/2 teaspoon salt
12 ounces butterscotch morsels

Preparation / Directions:

Filling: In bowl combine dates, 1/3 cup walnuts and apricot preserves; set aside. Line an 8-inch pan with foil. Fudge: In heavy saucepan combine marshmallow cream, sugar, milk, butter and salt; bring to rolling boil over moderate heat, stirring often. Boil 5 minutes; remove from heat and add morsels. Stir until morsels are melted and mixture is smooth. Pour 1/2 mixture into prepared pan. Spoon filling over top. Top with remaining butterscotch mixture. Sprinkle with remaining 1/3 cup chopped walnuts. Chill until firm. Makes 2 1/2 pounds.

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