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

Combine sugar, sour cream and butter in heavy 2 1/2-3 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 white chocolate until melted. Add remaining ingredients, beat until blended.

Pour into a greased 8 or 9 inch square baking pan. Cool at room temperature. Cut into squares. Makes 2 1/2 pounds.