Preparation:
Generously butter 8x8-inch or 9x9-inch baking pan or dish. in 3-quart saucepan, combine sugar,sour cream and butter. Bring to full rolling boil over medium heat, stirring constantly. Boil for 7 minutes or until candy thermometer reaches 234 degrees,stirring constantly to prevent scorching. Remove from heat and stir in chocolate until melted. Add marshmallow creme, cherries and almonds. Beat until well blended. Pour into prepared pan. Cool at room temperature before cutting into squares. Makes 2-1/2 pounds. |
