California White Chocolate Fudge

Ingredients

• 12 oz baker's chocolate white
• 0.5 cup butter (1 stick)
• 0.8 cup knudsen cream sour
• 0.8 cup apricots dried chopped
• 7 oz marshmallow crème jet-puffed
• 1.5 cups sugar 
• 0.8 cup planters walnuts chopped

Equipment

• frying pan
• sauce pan
• candy thermometer

Directions

1. Bring sugar, sour cream and butter to full rolling boil in large heavy saucepan on medium heat, stirring constantly. Boil 7 min. or until candy thermometer registers 234F, stirring constantly.
2. Remove from heat; stir in chocolate until melted.
3. Add remaining ingredients; stir until well blended.
4. Pour into greased 8- or 9-inch square pan. Cool completely.
5. Cut into 64 squares to serve.