Hi Donna,

Here are two versions - if neither is the one you remember please respond with more details about the recipe.

Eggnog Fudge
Source: Cookbook USA

Makes 1 pound of fudge

2 cups sugar
1 cup eggnog
1 tbsp. light corn syrup
2 tbsp. butter or oleo
1 tsp. vanilla
1/2 cup chopped walnuts
2 tbsp. semi-sweet chocolate pieces
2 tsp. butter or margarine

Butter sides of heavy 3 quart saucepan; add sugar, eggnog and corn syrup.

Cook over medium heat, stirring constantly, until sugar dissolves and mixture boils.

Cook to soft ball stage (238 degrees), stirring only as necessary.

Immediately remove from heat and cool to lukewarm (110 degrees) without stirring.

Add 2 tablespoons butter and vanilla.

Beat vigorously until fudge becomes very thick and starts to lose gloss.

Quickly stir in nuts. Spread in buttered 8 x 4 x 2 inch pan.

Melt together semi-sweet chocolate and 2 tsp. butter. Drizzle over top of fudge.

Score and set. Cut when firm. Store in refrigerator.Eggnog Fudge

2 1/2 cups sugar
1/2 cup margarine
2/3 cup eggnog
1 (7 oz.) jar marshmallow creme
8 oz. almond bark, chopped
3/4 cup nuts, chopped
1 tsp. rum extract

Line a 9 x 13 inch pan with foil; butter foil.

In large pan, combine sugar, margarine and eggnog.

Bring to a boil, stirring constantly. Continue boiling 5 minutes over medium heat.

Remove from heat. Add marshmallow creme and almond bark; blend until smooth.

Stir in nuts and rum extract and pour into prepared pan.

Cool to room temperature. Score fudge.

Refrigerate until firm. Cut when firm. Store in refrigerator.

Happy Holiday Cooking,

Betsy
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