Holiday harlequin fudge
1 2 1/2 lbs
Ingredients
| Quantity | 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 |
Directions
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