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| 1 1/3 Tasse | sugar granulated |
| 1/3 Tasse | Brandy or pineapple juice |
| 1/2 Tasse | sour cream |
| 2 Esslöffel | butter |
| 16 | Large marshmallows, quartered |
| 1/4 Teelöffel | salt |
| 6 x ca. 30 g | Semi-sweet chocolate bits |
| 1/2 Tasse | walnuts chopped |
| 3/4 Tasse | White chocolate, cut up |
| 1/4 Tasse | Chopped red candied cherries |
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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.
Rapids Gazette 19Nov94
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