Eggnog Fudge - cooking recipe

Ingredients

2 c. sugar
1 c. eggnog
1 Tbsp. light corn syrup
2 Tbsp. butter or margarine
1 tsp. vanilla
1/2 c. chopped walnuts
2 Tbsp. semi-sweet chocolate pieces
2 tsp. butter or margarine

Preparation

Butter sides of heavy 3-quart saucepan.
In prepared pan, combine sugar, eggnog and corn syrup.
Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil.
Cook to soft ball stage (238\u00b0), stirring only as necessary.
Immediately remove from heat and cool to lukewarm (110\u00b0) without stirring.
Add the 2 tablespoons butter or margarine and the vanilla.
Beat vigorously until fudge becomes very thick and starts to lose its gloss.
Quickly stir in nuts. Spread in buttered 8 x 4 x 2-inch pan.
In glass 1-cup measure, combine chocolate pieces and remaining butter.
Set cup in saucepan filled with 1-inch water; heat until melted.
Drizzle over top of fudge; score in squares while warm.
Cut when cool and firm.
Makes 1 pound candy.