Thursday, December 13, 2007

Butterscotch Eggnog Fudge

This time of year cookies and candy are my favorite type of sweet to make and share. This one combines three great flavors- eggnog, butterscotch, and cashew nuts!

1 cup eggnog
1/2 cup sugar
3 T butter
1 T light corn syrup
1/8 t salt
1 cup butterscotch morsels
1 cup chopped cashews

Butter an 8 x 8 inch cake pan and set aside. In a heavy saucepan combine eggnog, sugar, butter, corn syrup, and salt. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture comes to a boil. Continue to cook until mixture registers 232 to 240 degrees on a candy thermometer. Add butterscotch pieces and continue to cook until they are completely melted, stirring constantly. Add cashews, stirring to combine. Pour mixture into prepared pan. Cool to room temperature and refrigerate. Cut into small squares.

TIP OF THE DAY: When making candy instead of buttering the pan, I line it with waxed paper- with several inches extra at each end. When the candy has cooled and set, I simply pick it up and set it on a cutting board. Once you peel off the paper, cutting is a snap!

Tomorrow's Daily Special: Coconut Candy Bars