Holiday Harlequin Fudge

Harlequin fudge is the kind of holiday candy that looks like it took three days to make and actually comes together in one pot. You cook a single sugar-sour-cream-brandy base to soft-ball stage, then split it. Three-quarters of a cup goes into a smaller bowl with semisweet chocolate and walnuts, and the remainder gets stirred with white chocolate and candied cherries.

The two layers, dark over white, give you the harlequin checkerboard effect when you slice the loaf into squares. Every piece is half-chocolate, half-vanilla-cherry.

The critical move is the soft-ball stage at 234°F (112°C). Pull the syrup too early and the fudge stays gummy and won’t set. Take it too far and the texture turns dry and crumbly. A candy thermometer isn’t optional here.

Keeping the second portion of syrup warm in a hot-water bath while you work with the chocolate layer is the smart trick. Cooled fudge syrup seizes the moment you try to mix in the white chocolate, leaving you with lumpy candy.

Pro Tips

• Use a heavy-bottomed saucepan, thin pans create hot spots that burn the sugar before it reaches soft-ball
• Clip the candy thermometer to the side of the pot, suspended in the syrup but not touching the bottom
• Brandy adds depth, pineapple juice gives a fruitier, tropical note, both work well and the choice is yours
• Cut into squares with a sharp knife wiped clean between cuts for tidy harlequin pieces

Variations

• Swap walnuts for toasted pecans or hazelnuts depending on what’s in your pantry
• Use chopped dried cranberries or candied ginger instead of cherries for a less-sweet, more tart top layer
• Add a half teaspoon of peppermint extract to the chocolate layer for a holiday peppermint-fudge twist