2 c. sugar
3/4 c. sour cream
1/2 c. butter
12 oz. white chocolate, coarsely chopped
1 (7 oz.) jar marshmallow creme
3/4 c. chopped walnuts
3/4 c. chopped dried apricots

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 degrees, 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 1 1/2 pounds.