ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Eggnog Fudge

Oxmoor House
Yield 1 1/2 pounds
Candied cherries and toasted nuts flavor this creamy fudge that's made with left-over eggnog.

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

How to Make It

  1. Line an 8"x4" loaf pan with aluminum foil; butter foil and set aside.

  2. Combine first 4 ingredients in a 4-quart heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Wash down crysals 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 pan from heat and cool sugar mixture, undisturbed, until temperature drops to 190° (15 to 18 minutes.)

  3. 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.

Gooseberry Patch Very Merry Christmas Cookbook