Eggnog fudge recipe with pecans and marshmallows.
* 1/2 cup sugar
* 3 cups miniature marshmallows
* 2/3 cup purchased eggnog
* 3 tablespoons butter
* 1 tablespoon corn syrup
* 1/8 teaspoon salt
* 1 cup (6 ounces) semisweet chocolate chips
* 1 cup chopped pecans
Butter sides of a heavy 3-quart saucepan. Add sugar, marshmallows, eggnog, butter, corn syrup, and salt to the saucepan; cook over low heat, stirring constantly, until sugar is dissolved. Turn heat up to medium and cook until mixture boils. Continue to cook, stirring constantly, to about 232° . Add chocolate chips and continue to cook for 5 minutes (should be at soft ball stage*), or until chocolate is melted. Stir in chopped nuts. Pour into a buttered 8-inch square pan. Cool to room temperature, then chill and cut into squares. Makes about 3 dozen pieces of eggnog fudge.
*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers (234° to 240°).