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Holiday Harlequin Fudge

Author/Submitted by:
Servings: 1
Categories: Chocolate / Desserts / Fudge

1 1/3  cups  Granulated sugar
1/3  cup  Brandy or pineapple juice
1/2  cup  Sour cream
2  tablespoons  Butter
16  each  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

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

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