- 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 degrees . 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 degrees).