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