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Holiday Harlequin Fudge



  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 semi-sweet chocolate; stir until the chocolate is melted. Quickly stir in walnuts.
  3. Turn into a buttered 9 x 5-inch loaf pan and spread level with back of spoon or spatula.
  4. 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.

May use a mixture of red and green candied cherries.


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