Holiday Harlequin Fudge Recipe
Yield: 1 2 1/2 lbsRecipe by luhu.jp
Ingredients:
1 1/3 cup: Granulated sugar,
1/3 cup: Brandy or pineapple juice,
1/2 cup: Sour cream,
2 tbsp: Butter,
16 each: Large marshmallows, quartered
1/4 tsp: Salt,
6 ounce: Semi-sweet chocolate bits,
1/2 cup: Chopped walnuts,
3/4 cup: White chocolate, cut up
1/4 cup: Chopped red 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 degrees or soft ball stage. 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. 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.
Recipe by Ruth Snider; as published in the Cedar Rapids Gazette
19Nov94
Source from luhu.jp
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 or soft ball stage. 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. 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.
Recipe by Ruth Snider; as published in the Cedar Rapids Gazette
19Nov94
Source from luhu.jp
Tags
Candies