Holiday Harlequin Fudge

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 9×5 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.