Eggnog Fudge

[nverland]

Eggnog Fudge
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

How to Make It

Step 1
Line an 8"X4" loaf pan with aluminum foil; butter foil, and set aside.

Step 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 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).

Step 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.