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