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Holiday Harlequin Fudge


  • 1 1/3 cups sugar
  • 1/3 cup Brandy or pineapple juice
  • 1/2 cup sour cream
  • 2 tablespoons butter
  • 16 large marshmallows, quartered
  • 1/4 teaspoon salt
  • 6 ounces semisweet chocolate bits
  • 1/2 cup chopped walnuts
  • 3/4 cup white chocolate, cut up
  • 1/4 cup chopped red candied cherries


  1. 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 F or soft ball stage.
  2. Remove from heat; pour 3/4 cup of the hot mixture into a 1-quart measure and add semisweet chocolate; stir until the chocolate is melted.
  3. Quickly stir in walnuts.
  4. Turn into a buttered 9 x 5-inch loaf pan and spread level with back of spoon or spatula.
  5. Set the pan with remaining syrup into shallow pan of boiling water; add white chocolate and cherries and stir until the chocolate is melted.
  6. Turn into pan with chocolate mixture and quickly spread level; let stand until set before cutting into squares.

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