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Eggnog Fudge Ingredients
Butter a 8-inch square pan. Lightly butter sides of heavy, medium saucepan. Combine eggnog, corn syrup, butter and sugar in prepared saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Wash down sides of pan with pastry brush frequently dipped in hot water to remove sugar crystals. Add candy thermometer. Continue to cook until mixture reaches the softball stage 238°F. Pour into large heatproof mixer bowl. Cook to lukewarm, about 110°F. Add vanilla and beat with heavy-duty mixer until thick. Spread into prepared pan. Score fudge into squares with knife. Refrigerate until firm. Cut into squares. Store in refrigerator . Yields: about one pound
or 20 servings |
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