Eggnog Fudge

• 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. Line an 8"x4" loaf pan with aluminum foil; butter foil and set aside.
2. Combine first 4 ingredients in a 4-quart heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Wash down crysals 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 238u0b0. Remove pan from heat and cool sugar mixture, undisturbed, until temperature drops to 190u0b0 (15 to 18 minutes.)
3. 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.

sugar, eggnog, butter, light corn syrup, pecans, slivered almonds, red candied cherries

Taken from www.myrecipes.com/recipe/eggnog-fudge-0 (may not work)