Desserts:

California White Chocolate Fudge

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Ingredients

2 cups white sugar
3/4 cup sour cream
1/2 cup margarine
12-ounces white chocolate, coarsely chopped
7-ounce jar marshamallow creme
3/4 cup chopped walnuts
3/4 cup chopped dried apricots

Instructions

In a heavy 2 1/2 to 3 quart sauce pan, combine sugar, sour cream and margarine; bring to a full rolling boil, stirring constantly. Continue boiling for 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 marshmallow creme, walnuts and apricots. Beat until well blended.

Pour mixture into a greased 8 or 9 inch square baking pan. Cool at room temperature; cut into squares.

Yield: 2 1/2 pounds

Karen Miller, Orion