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. dried apricots
3/4 c. chopped walnuts

Combine sugar, sour cream and butter in 3 quart saucepan. Bring to boil, stirring constantly to prevent scorching. Continue boiling 7 minutes over medium heat until candy thermometer reaches 234 degrees. 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.