| Eggnog Fudge
3/4 c prepared eggnog |
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| Eggnog Fudge
3/4 c prepared eggnog |
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| Butter 8X8" pan. Lightly butter inside of heavy, medium saucepan. Combine eggnog, corn syrup, butter and sugar in prepared saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Wash down sides of pan with a pastry brush frequently dipped in hot water to remove sugar crystals. Add candy thermometer. Continue to cook until mixture reaches 238º F (soft-ball stage). Pour into a large heat proof bowl. Cool to lukewarm (about 110º F). Add vanilla; beat with heavy-duty electric mixer until thick. Spread in prepared pan. Score fudge into 36 squares with knife. Refrigerate until firm. Cut into squares. Wrap in plastic wrap. (To give as gifts, wrap each one with plastic wrap and top with bows) Makes 36 pieces |