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.
Makes 2 1/2 pounds