Recipe for cooking Eggnog Fudge

Desserts to Go with Coffee and Tea :: Fudge Recipes

Eggnog Fudge

3/4 c. commercial eggnog
2 Tbsp. white corn syrup
2 Tbsp. butter
2 c. sugar
1 tsp. vanilla extract or flavoring

Butter an 8-in. square pan. Lightly butter sides of heavy, med. saucepan.

Combine eggnog, corn syrup, butter and sugar in prepared saucepan. Cook over med. heat, stirring constantly, until sugar is dissolves and mixture comes to a boil. Wash down sides of pan with pastry brush frequently dipped in hot water to remove sugar crystals.

Clip a candy thermometer to the saucepan. Continue to cook until mixture reaches the soft-ball stage (238 degrees F). 

Pour into lrg. heatproof mixer bowl. Cool to lukewarm, (about 110 degrees F). Add vanilla extract or flavoring and beat with heavy-duty mixer until thick. Spread into greased pan. Score fudge into squares with knife. Refrigerate until firm. Cut into squares. Store in refrigerator.

Makes approximately about 1 lb..