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31 March, 2010

Holiday Harlequin Fudge

Posted in : Fudges on by : admin

Ingrients & Directions


1 1/3 c Granulated sugar
1/3 c Brandy or pineapple juice
1/2 c Sour cream
2 tb Butter
16 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.


Yields
1 2 1/2 lbs

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