Candied cherries and toasted nuts flavor this creamy fudge that's made with left-over eggnog.

Recipe by Gooseberry Patch December 2007

Gallery

Oxmoor House

Recipe Summary

Yield:
1 1/2 pounds
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Gooseberry Patch Very Merry Christmas Cookbook

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