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Eggnog Fudge

  • Makes 1 pound of candy.


  • 2 teaspoons butter or margarine
  • 2 cups sugar
  • 1 cup eggnog
  • 2 Tablespoons light corn syrup
  • 2 Tablespoons butter or margarine
  • 1 teaspoon vanilla
  • 1/2 cup chopped walnuts or pecans
  • 2 Tablespoons semi-sweet chocolate pieces


Butter sides of heavy 3-quart saucepan with 2 teaspoons butter. Cook sugar, eggnog, and corn syrup over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Cook to a soft-ball stage (238°), stirring only as necessary. Immediately remove from heat and cool to lukewarm (110°) without stirring. Add the 2 tablespoons of butter or margarine and the vanilla. Beat vigorously until fudge becomes very thick and starts to lose its gloss. Quickly stir in nuts. Spread in buttered 8x4x2-inch pan. Melt chocolate pieces over a double boiler until melted. Drizzle over top of fudge. Score in squares while warm. Cut when cool and firm.

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