Instructions:

Holiday Harlequin Fudge

1/3 cup granulated sugar
1/3 cup Brandy or pineapple juice
1/2 cup sour cream
2 tablespoons butter
16 large marshmallows, quartered
1/4 teaspoon salt
6 ounces semi-sweet chocolate bits
1/2 cup chopped walnuts
3/4 cup white chocolate, cut up
1/4 cup 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 F 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 x 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.

NOTE: May use a mixture of red and green candied cherries.