Side Pannel
Eggnog Fudge
Ingredients List
- 3/4 c Prepared Eggnog
- 2 tb Light Corn Syrup
- 2 tb Butter Or Margarine
- 2 c Sugar
- 1 ts Vanilla
Directions
SUPPLIES: Pastry brush Candy thermometer Ribbon bows
Butter 8x8-inch 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 frequently with pastry brush dipped
in hot water to remove sugar crystals.
Add candy thermometer. Continue to cook until mixture reaches 238 degrees
F. (soft ball stage)
Pour into large heatproof bowl. Cool to lukewarm (about 110 degrees 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 and top with bows.
MAKES 36 PIECES.
Butter 8x8-inch 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 frequently with pastry brush dipped
in hot water to remove sugar crystals.
Add candy thermometer. Continue to cook until mixture reaches 238 degrees
F. (soft ball stage)
Pour into large heatproof bowl. Cool to lukewarm (about 110 degrees 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 and top with bows.
MAKES 36 PIECES.
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