1-1/2 cups sugar
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup (1 stick) butter or margarine
3 pkg. (4 oz. each) BAKER'S White Chocolate, broken into pieces
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
3/4 cup chopped PLANTERS Walnuts
3/4 cup dried apricots, chopped
Bring sugar, sour cream and butter to full rolling boil in large heavy saucepan on medium heat, stirring constantly. Boil 7 min. or until candy thermometer registers 234°F, stirring constantly.
Remove from heat; stir in chocolate until melted. Add remaining ingredients; stir until well blended.
Pour into greased 8- or 9-inch square pan. Cool completely. Cut into 64 squares to serve.
Line pan with foil before using, with ends of foil extending over sides of pan. When ready to cut fudge, remove fudge from pan with foil handles. Remove foil before cutting fudge into squares.
Substitute dried cherries for the apricots.