Eggnog Fudge

By yollymg

Ingredients

• 2 cups sugar
• 1 cup refrigerated eggnog
• 2 tablespoons butter
• 2 tablespoons light corn syrup
• 1/4 cup chopped pecans, toasted
• 1/4 cup slivered almonds, toasted and chopped
• 1/2 cup chopped red candied cherries
• 1 teaspoon vanilla extract

Details

Servings 2
Adapted from myrecipes.com

Preparation

Step 1

Line an 8"X4" loafpan with aluminum foil; butter foil, and set aside.

Combine first 4 ingredients ina 4-quart heavy saucepan.

Cook over medium heat, stirring constantly, until mixture comes to a boil.

Wash down crystals from sides of pan, using a pastry brush dipped in hot water.

Insert a candy thermometer into eggnog mixture.

Cook, stirring occasionally, until thermometer registers 238°.

Remove from heat and cool, undisturbed, until temperature drops to 190° (15 to 18 minutes).

Stir in pecans and remaining 3 ingredients; beat with a wooden spoon until fudge thickens and just begins to lose its gloss (5 to 8 minutes).

Pour candy into prepared pan.

Cool completely; cut into squares.