White Chocolate Christmas Fudge - cooking recipe

Ingredients

2 cups sugar
3/4 cup sour cream
1/2 cup Parkay margarine
12 ounces white chocolate, coarsely chopped
1 (7 ounce) jar kraft marshmallow cream
3/4 cup chopped dried apricot
3/4 cup chopped walnuts

Preparation

Combine sugar, sour cream and margarine 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.