Creamy Apricot and Walnut White Chocolate Fudge

Instructions

1. 1

   Line a 9-inch square pan with foil and grease the foil with 1-1/2 teaspoons of the butter.

2. 2

   In a heavy saucepan, combine the sugar, sour cream, and remaining butter. Bring to a boil over medium heat, stirring constantly, and cook until a candy thermometer reads 234°F (soft-ball stage), about 5-1/2 minutes. Remove from heat.

3. 3

   Stir in the chopped white chocolate until melted, then stir in the marshmallow creme until well blended. Fold in the chopped dried apricots and walnuts. Immediately spread the fudge into the prepared pan.

4. 4

   Refrigerate the fudge, covered, overnight. Use the foil to lift the fudge out of the pan, then remove the foil and cut the fudge into 1-inch squares.