3/4 cup commercial eggnog
2 tablespoons white corn syrup
2 tablespoons butter
2 cups granulated sugar
1 teaspoon vanilla extract
Butter an 8-inch square pan. Lightly butter sides
of heavy, medium saucepan.
Combine eggnog, corn syrup, butter and sugar in prepared
saucepan. Cook over medium 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 large heatproof mixer bowl. Cool to lukewarm,
(about 110 degrees F). Add vanilla extract and beat
with heavy-duty mixer until thick. Spread into prepared
pan. Score fudge into squares with knife. Refrigerate
until firm. Cut into squares. Store in refrigerator.
Yields about 1 pound.
