2 c Sugar
3/4 c Sour cream
1/2 c Margarine
12 oz Almond bark, coarsely–
–chopped (6 squares)
1 Jar (7oz) marshmallow creme
3/4 c Chopped walnuts or pecans
3/4 c Chopped diced apricots,
Optional
Combine sugar, sour cream and margarine in heavy 2 1/2 to 3 quart saucepan,
bring to full rolling boil, stirring constantly. Continue boiling 7
minutes over medium heat or until candy thermometer reaches 234. Stir
constantly to prevent scorching. Remove from heat, stir in remaining
ingredients, beat until well blended. Pour in greased 9×13 inch pan. Cool
at room temperature, cut in squares. Note: I didn’t chop the almond bark I
put it in the microwave for about 5 minutes to slightly melt it.
Yields
1 Servings