Holiday Harlequin Fudge
Source of Recipe
Ruth Snider; as published in the Cedar Rapids Gazette 19Nov94
List of Ingredients
1 1/3 cups Granulated sugar
1/3 cup Brandy or pineapple juice
1/2 cup Sour cream
2 tablespoons Butter
16 Large marshmallows quartered
1/4 teaspoon Salt
6 ounces Semi-sweet chocolate bits
1/2 cup Chopped walnuts
3/4 cup White chocolate cut up
1/4 cup Chopped red candied cherries Recipe
Combine sugar, brandy or pineapple juice, sour cream, butter, marshmallows and salt in a heavy saucepan. Stir over moderate heat until sugar is dissolved. Place candy thermometer in mixture and boil about 10 minutes to 234 degrees or soft ball stage. Remove from heat; pour 3/4 cup of the hot mixture into a 1 quart measure and add semi-sweet chocolate; stir until the chocolate is melted. Quickly stir in walnuts.
Turn into a buttered 9x5 inch loaf pan and spread level with back of spoon or spatula. Set the pan with remaining syrup into shallow pan of boiling water; add white chocolate and cherries and stir until the chocolate is melted. Turn into pan with chocolate mixture and quickly spread level; let stand until set before cutting into squares.
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