| 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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