Makes 64 pieces
- 3 cups granulated sugar
- 1 cup eggnog
- 1 tbsp corn syrup
- 2 tbsp butter
- 1 tsp vanilla
- ½ cup chopped walnuts
- ¼ cup semisweet chocolate chips
- 1 tsp butter
- Grease sides of large heavy saucepan. Add sugar; stir in eggnog and corn syrup. Cook over medium heat, stirring constantly until boiling.
- Cook, stirring only if necessary to prevent sticking, until candy thermometer reaches soft-ball stage of 238°F, and when ½ tsp syrup dropped into very cold water forms soft ball that flattens on removal from water.
- Immediately remove from heat; let cool to lukewarm, 110°F, without stirring.
- Using wooden spoon, beat in butter and vanilla, beating until very thick and no longer shiny.
- Quickly stir in nuts. Spread in greased 8-inch square cake pan.
(Tip: If fudge sets too quickly before spreading in pan, reheat gently over low heat just until soft enough to spread. )
- Melt together chocolate chips and butter. Drizzle over fudge.
- Score into 1-inch squares while warm; let cool completely and cut into squares.
Fudge can be layered between waxed paper in airtight container and stored for up to two weeks.
Recipe courtesy of The Canadian Living Christmas Book, Telemedia Publishing Inc./The Madison Press Limited.