Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sugar
     3/4  cup           sour cream
     1/2  cup           PARKAY margarine
  12      ounces        white chocolate -- coarsely chopped
   1      jar           KRAFT marshmallow cream -- (7 oz.)
     3/4  cup           chopped dried apricots
     3/4  cup           chopped walnuts

Preparation:

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.