| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Candies | 1 | 2 1/2 lbs | |
INGREDIENTS
| 1 1/3 | c | Granulated sugar |
| 1/3 | c | Brandy or pineapple juice |
| 1/2 | c | Sour cream |
| 2 | tb | Butter |
| 16 | Large marshmallows,quartered | |
| 1/4 | ts | Salt |
| 6 | oz | Semi-sweet chocolate bits |
| 1/2 | c | Chopped walnuts |
| 3/4 | c | White chocolate, cut up |
| 1/4 | c | Chopped red candied cherries |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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