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.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes about 2-1/2 lb. or 32 servings, 2 squares each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.