• 2 cups sugar
• ¾ cup sour cream
• ½ cup butter
• 12 oz of white chocolate chips
• 1 – 7oz jar marshmallow crème
• ¾ cup pecans
• ¾ cup dried apricots
• 2 TBSP of Grand Marnier

Combine sugar, sour cream and butter in heavy 2 ½ quart saucepan; bring to a rolling boil, stirring constantly. Continue boiling over medium heat until candy thermometer reaches 234 degrees (soft ball) stirring constantly. Remove from heat; stir in chips until melted. Add remaining ingredients; beat until blended. Pour into a foil lined 8x10 pan. Cool, cut into squares.

Note #1: I have not been able to get to 234 degrees on thermometer, I do a soft ball test.
Note #2: For variations change the flavor of chips, the dried fruit/candy, and the liqueur.
Note #3: Fudge may be frozen, wrap in saran wrap and aluminum foil, thaw wrapped.

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