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Holiday Harlequin Fudge
Author/Submitted by:
Servings: 1
Categories:
Chocolate
/
Desserts
/
Fudge
Ingredients: 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
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 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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