Preparation:
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. |
