Categories: Candies 
      Yield: 1 2 1/2 lbs 
  
  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