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Yield: 1 2 1/2 lbs
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Combine sugar, brandy or pineapple juice, sour cream, butter,
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marshmallows and salt in a heavy saucepan. Stir over moderate heat
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until sugar is dissolved. Place candy thermometer in mixture and boil
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about 10 minutes to 234 degrees or soft ball stage. Remove from
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heat; pour 3/4 cup of the hot mixture into a 1 quart measure and add
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semi-sweet chocolate; stir until the chocolate is melted. Quickly
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stir in walnuts. Turn into a buttered 9x5 inch loaf pan and spread
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level with back of spoon or spatula. Set the pan with remaining syrup
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into shallow pan of boiling water; add white chocolate and cherries
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and stir until the chocolate is melted. Turn into pan with chocolate
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mixture and quickly spread level; let stand until set before cutting
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into squares.
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Recipe by Ruth Snider; as published in the Cedar Rapids Gazette
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19Nov94
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