Recipe for cooking holiday harlequin fudge

Desserts to Go with Coffee and Tea :: Fudge Recipes

Holiday Harlequin Fudge

1/3 c. sugar
1/3 c. Brandy or pineapple juice
1/2 c. sour cream
2 Tbsp. butter
16 lrg. marshmallows, qt.ered
1/4 tsp. 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 mins. to 234 degrees F or soft ball stage. Remove from heat; pour 3/4 c. of the hot mixture into a 1-qt. measure and add semi-sweet chocolate; stir until the chocolate is melted. Quickly stir in walnuts. Turn into a buttered 9 x 5 in. 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.

NOTE: May use a mixture of red and green candied cherries.