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Eggnog Fudge

Eggnog Fudge

Oxmoor House JUNE 2005

  • Yield: 1 1/2 pounds

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

Preparation

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. Yield: about 1 1/2 pounds.

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Eggnog Fudge recipe

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