2 cups sugar
3/4 cup eggnog
2 Tbsp corn syrup
2 Tbsp butter
1 tsp vanilla
Butter 8-inch square pan; set aside. Combine sugar, eggnog, corn syrup and butter in medium saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil.
Add candy thermometer. (Bulb of thermometer should not rest on bottom of saucepan.) Continue to cook until mixture reaches the soft-ball stage (238 degrees F). Pour into large heat-proof mixer bowl. Cool to lukewarm (about 110 degrees F).
Add vanilla and beat with electric mixer until thick. Spread into prepared pan. Score fudge into squares with knife. Refrigerate until firm. Cut into squares. Store in refrigerator.
Makes about 1 pound
