Candied cherries and toasted nuts flavor this creamy fudge that's made with left-over eggnog.
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
Line an 8"x4" loaf pan with aluminum foil; butter foil and set aside.
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.)
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
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