Eggnog Fudge

Every year I'm super excited when I see the first cartons of eggnog in the grocery store. It means Christmas is just around the corner.
Of course every year I have to buy a carton and every year I don't drink it.

I want to. I do.
But I just don't love milky drinks. I always think I'm going to love it because it's Christmasy and I love all things Christmas but without fail I get stuck with a bunch of eggnog about to expire.

In past years I've made an eggnog chocolate chip tea loaf to appease my annual impulse buy. But c'mon, who really wants to eat tea loaf at Christmas when there's a billion of other decadent choices around? Not me.

So this year I amped it up and made fudge instead.

This fudge stands up to any other goodie on the Christmas platter. I believe I texted my sister to say, "This fudge is AMAZING".

It's creamy, it's smooth, it tastes of vanilla and nutmeg and it's not going to last long around my house.
(The baby will probably eat it all ;)

I might go out and by myself another carton of eggnog just so that I have to use it up again.

Eggnog Fudge

Makes: 64 pieces

Adapted from: ''Christmas'' by Elizabeth Baird and Anna Hobbs

2 cups granulated sugar

1 cup eggnog

1 tbsp light corn syrup

2 tbsp butter

1 tsp vanilla

½ cup chopped walnuts (optional)

Directions:

1. In a large, heavy saucepan, add sugar, corn syrup and eggnog. Cook over medium heat, stirring constantly, until boiling.

2. Use a pastry brush dipped in water to brush down any crystals that may form on the side of the pan. Continue to cook, stirring only if necessary to prevent sticking, until a candy thermometer reaches soft ball stage of 238°F (115°C).

3. Immediately remove from heat, let cool to 110°F (43°C), without stirring.

4. Use a wooden spoon or whisk to beat in the butter and vanilla, beat until mixture is very thick and no longer shiny. Stir in nuts if using.

5. Spread into a greased 8-inch square cake pan. Score in 1-inch square pieces while still warm. Once completely cool, cut into squares. Store in an airtight container for up to 2 weeks.