Holiday Harlequin Fudge

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Title: Holiday Harlequin Fudge
Categories: Candy
Yield: 1 2 1/2 lbs

1 1/3 c Granulated sugar
1/3 c Brandy or pineapple juice
1/2 c Sour cream
2 tb Butter
16 ea Large marshmallows,quartered
1/4 ts Salt
6 oz Semi-sweet chocolate bits
1/2 c Chopped walnuts
3/4 c White chocolate, cut up
1/4 c 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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