1 1/3 c Granulated sugar 1/4 ts Salt
1/3 c Brandy or pineapple juice 6 oz Semi-sweet chocolate bits
1/2 c Sour cream 1/2 c Chopped walnuts
2 tb Butter 3/4 c White chocolate, cut up
16 ea Large marshmallows,quartered 1/4 c Chopped red candied cherries
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 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.
Yields
1 2 1/2 lbs