White Chocolate Fudge

2 cups sugar;

3/4 cup sour cream;

1/2 cup margarine;

12 oz. white chocolate, coarsely chopped;

7 oz. jar marshmallow creme;
3/4 cup chopped walnuts;
3/4 cup chopped dried apricots.

Mix sugar, sour cream and margarine together in heavy 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 white 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.  You could substitute macadamia nuts for walnuts.

Yield: 2 1/2 pounds