White Chocolate Christmas Fudge

Course : Christmas
Serves: 1
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2 cups sugar
3/4 cup sour cream
1/2 cup PARKAY margarine
12 ounces white chocolate -- coarsely chopped
7 ounces KRAFT marshmallow cream
3/4 cup chopped dried apricots
3/4 cup chopped walnuts

Preparation / Directions:

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. This makes about 2 1/2 pounds and takes about 20 minutes in all.

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