Candy Pudding - cooking recipe

Ingredients

6 C. white sugar
2 C. water
2 C. heavy cream
2 squares dark chocolate
1 C. candied cherries
1 C. chopped pecans
Melted semi-sweet chocolate

Preparation

Bring sugar and water to a boil. Add cream slowly; keeping mixture boiling. Cook to a firm ball stage when dropped into cold water. Pour on marble slab and when cool work with heavy spoons or forks. Divide candy into three parts when creamed. Put melted chocolate in one part, cherries and a few drops of red food coloring in one and nuts in the third part. It is best to make chocolate part a little bigger than the other two since the added cherries and nuts increase the volume of the other two. Shape into three long rolls. Put the chocolate roll on the bottom, the cherry roll in the middle and the nut roll on top. Ice with melted, but not too hot semi-sweet chocolate. Use a pastry brush.