Holiday Harlequin Fudge

Holiday Harlequin Fudge
 
 1 1/3 cups of granulated sugar
 1/3 cup of brandy or pineapple juice
 1/2 cup of sour cream
 2 tablespoons of butter
 16 Large marshmallows, quartered
 1/4 teaspoon of salt
 6 ounces of semi-sweet chocolate bits
 1/2 cup of chopped walnuts
 3/4 cup of white chocolate, cut up
 1/4 cup of chopped red candied cherries

Instructions:

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 234Fº 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.

Recipe by Ruth Snider; as published in the Cedar Rapids Gazette 19Nov94 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini