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| This is sheer heaven, particularly if you love apricots! |
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| 2 cups |
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Sugar |
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| 3/4 cup |
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Sour cream |
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| 1/2 cup |
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Butter |
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| 12 oz |
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White chocolate, coarsely chopped |
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| 1 7 oz jar |
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Marshmallow cream |
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| ¾ cup |
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Chopped walnuts |
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| ¾ cup |
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Chopped dried apricots |
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| 1 |
Combine sugar, sour cream and butter in heavy 2-1/2 to 3 quart saucepan; bring to a full rolling boil, stirring constantly. |
| 2 |
Continue boiling 7 minutes over medium heat or until candy thermometer reaches 234°, stirring constantly to prevent scorching. |
| 3 |
Remove from heat; stir in chocolate until melted. |
| 4 |
Add remaining ingredients; beat until well blended. Pour into greased 8 or 9 inch square pan. |
| 5 |
Cool at room temperature. Cut into squares. |
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| Yield: Makes 2-1/2 pounds. |
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