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1-1/2 cups (350 ml) sugar 3/4 cup (175 ml) sour cream 1/2 cup (125 ml) margarine 12 oz (336 grm). white chocolate, coarsely chopped* 1 (7 oz (196 grm).) jar marshmallow cream* 3/4 cup (175 ml) chopped walnuts 3/4 cup (175 ml) dried apricots*
In a heavy 2-1/2 to 3 quarts (2850 ml) saucepot, bring sugar, margarine, and sour cream to full boil over a medium flame, stirring constantly. Continue to boil for 7 minutes or until candy thermometer reaches 234 degrees (100 C.), stirring constantly. Remove from stove and stir in white chocolate until melted. Stir in the remaining ingredients until well blended. Pour in a greased 8 inch or 9 inch square pan. Cool for several hours or overnight; cut into squares.
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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