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

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.