White Chocolate Christmas Fudge

2 C. sugar

3/4 C. sour cream

1/2 C. butter

12 oz. white chocolate coarsely chopped

1 jar marshmallow cream (7 oz.)

3/4 C. chopped dried apricots

3/4 C. chopped walnuts

Combine sugar, sour cream and butter in heavy 2 1/2 to 3 quart saucepan; bring to full rolling boil, stirring constantly.

Continue boiling 7 minutes over medium heat or until candy thermometer reaches 234° F., stirring constantly to prevent scorching. Remove from heat; stir in chocolate until melted.

Add remaining ingredients; beat until well blended. Pour into greased 8 or 9 inch square baking pan.

Cool at room temperature, cut into squares.