California White Chocolate Fudge

2 cups sugar 

3/4 c sour cream

1/2 c margarine or butter

12 oz white chocolate (Bakers white baking chocolate is best, this recipe requires 3 packages of Bakers)

7 oz jar of marshmallow creme 

3/4 c walnuts, chopped 

3/4 c chopped dried apricots

Combine sugar, sour cream, and margarine in heavy 3 quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling until a candy thermometer reaches 234 degrees, stirring constantly. Remove from heat, stir in chocolate until melted. Add rest of ingredients, and pour into a prepared 8 or 9" square pan. Cool and cut into pieces. Makes 2 1/2 lbs.

To prepare the 8 inch or 9 inch square pan, cut two pieces of parchment paper the width of the pan (either 8 or 9 inches) and lay them perpendicularly in the bottom of the pan, with the ends extending above the sides of the pan.  After the fudge is cooled, lift it out of the pan with the parchment paper to prevent the fudge from sticking in the pan.