Ingredients
1-1/2 teaspoons plus 1/2 cup butter, divided2 cups sugar3/4 cup sour cream12 ounces white baking chocolate, chopped1 jar (7 ounces) marshmallow creme3/4 cup chopped dried apricots3/4 cup chopped walnuts
Preparation
Line a 9-in. square pan with foil; grease foil with 1-1/2 teaspoons butter.
In a heavy saucepan, combine sugar, sour cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5-1/2 minutes. Remove from heat.
Stir in chocolate until melted. Stir in marshmallow creme until blended. Stir in apricots and walnuts. Immediately spread into prepared pan. Refrigerate, covered, overnight.
Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares.
