n prepared pan, combine sugar, eggnog and corn syrup.
Cook
easpoon butter.
Combine sugar, eggnog, and 1/2 cup butter
edium high heat, mix sugar, eggnog and vanilla. Stir until it
ith cooking spray.
Stir eggnog and sugar together in prepared
heavy bottomed saucepan, add eggnog and sugar, bring to a
r>Combine sugar, butter and eggnog in a heavy 2-1
heavy saucepan, combine butter, eggnog and sugar. Bring to a
ntil thoroughly mixed or until fudge starts to lose its glossy
Line a 13 x 9-inch pan with foil.
Butter foil.
In a large pan, combine sugar, margarine and eggnog.
Bring to a boil, stirring constantly.
Continue boiling 5 minutes over medium heat.
br>Combine the sugar, butter, eggnog, nutmeg, and cinnamon in a
aucepan with cooking spray. Heat eggnog and sugar over medium heat
Bring the sugar, butter and eggnog to a full boil in
atter alternately with 1 cup eggnog, mixing until just incorporated. Stir
Let butter, eggs and eggnog stand at room temperature 30
Make eggnog creme anglaise: in med saucepan,
ak clean.
Stir the fudge thoroughly but not vigorously
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
Butter sides of heavy 3-quart saucepan.
Place sugar, marshmallows, eggnog, butter, corn syrup and salt in saucepan. Cook over low heat, stirring, until marshmallows are melted.
Turn heat to medium and cook until mixture boils.
Continue cooking, stirring occasionally, to 230\u00b0 on candy thermometer.
Add chocolate pieces and cook 5 minutes or until chocolate is completely melted.
Stir in nuts.
Pour into buttered 8-inch square pan.
Cool to room temperature.
Chill.
Cut into squares. Yield:
36 pieces.
marshmallow creme, 3/4 cup eggnog and salt in a heavy
egrees F.
The original recipe says to grease a 12