Holiday harlequin fudge

Yield: 1 2 1/2 lbs

Measure Ingredient
1⅓ cup Granulated sugar
⅓ cup Brandy or pineapple juice
½ cup Sour cream
2 tablespoons Butter
16 eaches Large marshmallows,quartered
¼ teaspoon Salt
6 ounces Semi-sweet chocolate bits
½ cup Chopped walnuts
¾ cup White chocolate, cut up
¼ cup Chopped red candied cherries

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 ¾ 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.

Recipe by Ruth Snider; as published in the Cedar Rapids Gazette 19Nov94

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