Today's recipe doesn't involve baking, but it is cooked. I've had this recipe on my list of ones to try for a couple of years, and I finally got the courage to make it.
Eggnog Fudge
2 cups sugar
1 cup refrigerated eggnog
2 Tbsp butter
2 Tbsp light corn syrup
1/2 cup slivered almonds, toasted and chopped
1/2 cup maraschino cherries, chopped
1 tsp vanilla
Combine sugar, eggnog, butter, and corn syrup in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook, stirring occasionally, to 238 degrees. Remove pan from heat and cool sugar mixture, undisturbed, until temperature drops to 190 degrees. Stir in nuts, cherries, and vanilla. Beat with a a wooden spoon until fudge thickens and just begins to lose its gloss, 5-8 minutes. Pour into an 8x4 inch loaf pan lined with buttered aluminum foil. Cool completely; cut into squares. Makes 1 1/2 pounds.
Notes: I was pleased with how this turned out, although it is a little soft. I'm sure this is due to the fact that I didn't beat it long enough. I could tell it wasn't quite ready after about 8 minutes of stirring, but my arms were getting so tired, and a blister was forming on my hand, so I stopped stirring. Still, the consistency is smooth and creamy like it should be, and it's quite flavorful.
