2Combine the first 6 ingredients in a heavy saucepan: cook over medium heat until the sugars dissolve, then continue cooking until the mixture begins to boil, stirring constantly. Boil until a candy thermometer reaches the soft-ball stage (234-243 degrees). Remove from heat, stir in the white chips until they are all melted and mixture is smooth.
3Add the remaining ingredients, mix well. Pour into prepared pan and cool to room temperature.
4Cut into squares, store refrigerated in an air-tight container.
Note: The total boiling time is around 30 minutes.