How To make Holiday Harlequin Fudge
1 1/3 c Granulated sugar
1/3 c Brandy or pineapple juice
1/2 c Sour cream
2 tb Butter
16 ea 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
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
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This entire month I will be making something from our Thanksgiving Dinner for $25 on our live shows.
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No need to boil or bake with this incredibly easy 3 ingredient fudge that everyone will be raving about!
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INGREDIENTS
7 oz marshmallow cream
7 oz peanut or other nut butter
12 almond bark
DIRECTIONS
Line an 8x8-inch baking dish with plastic wrap long enough to overhang the dish by several inches on each side. Break or chop almond bark into large pieces and place it into a large glass microwave-safe bowl and melt on low power in a microwave oven, about 5 minutes, stirring after every 30 seconds to 1 minute. When the coating is smooth and creamy, stir in marshmallow cream and peanut butter fudge is thoroughly combined. Spread fudge into the prepared baking dish. Fudge will set without refrigeration in 1 to 2 hours. Lift fudge out of the pan using the plastic wrap for handles and slice into squares with a pizza cutter.
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