Holiday Harlequin Fudge
Yield
1 1/2 to 2 1/2 lbsPrep
40 minCook
10 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
sugar
granulated |
|
| ⅓ | cup |
brandy
pineapple juice |
*
|
| ½ | cup |
sour cream
|
|
| 2 | tablespoons |
butter
|
|
| 16 | each |
marshmallows
large, quartered |
*
|
| ¼ | teaspoon |
salt
|
|
| 6 | ounces |
chocolate chips (semi-sweet)
|
|
| ½ | cup |
walnuts
chopped |
|
| ¾ | cup |
white chocolate
cut up |
*
|
| ¼ | cup |
candied cherries
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
sugar
granulated |
|
| 79 | ml |
brandy
pineapple juice |
*
|
| 118 | ml |
sour cream
|
|
| 3E+1 | ml |
butter
|
|
| 16 | each |
marshmallows
large, quartered |
*
|
| 1.3 | ml |
salt
|
|
| 173.4 | ml/g |
chocolate chips (semi-sweet)
|
|
| 118 | ml |
walnuts
chopped |
|
| 177 | ml |
white chocolate
cut up |
*
|
| 59 | ml |
candied cherries
|
*
|
Directions
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 F or soft ball stage.
Remove from heat; pour ¾ 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.
