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

Combine sugar, sour cream and butter in heavy 3 quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling 7 minutes over medium heat or until thermometer reaches 234 degrees. Must be stirred constantly to prevent scorching.

Remove from heat; stir in chocolate until melted. Add remaining ingredients; beat until well blended. Pour into greased 9 inch square baking dish. Cool at room temperature; cut in squares.