Eggnog Fudge

Ingredients:

3/4 cup eggnog

2 T. light corn syrup

2 T. butter

2 cups sugar

1 tsp. vanilla

Instructions:  Butter and 8 by 8 inch pan.  Also lightly butter the inside of a heavy, medium sized saucepan.  Put eggnog, corn syrup, butter, and sugar in the saucepan.  Cook over medium heat, stirring constantly, until the sugar has dissolved and this mixture has come to a boil.  Use a pastry brush dipped in hot water to wipe down the sides of the pan to get rid of sugar crystals.  Put in candy thermometer.  Keep cooking until this mixture reaches the soft ball stage (238 degrees F).  Pour into a large bowl.  Allow to cool until lukewarm (about 110 degrees F).  Add the vanilla and beat with an electric mixer until thickened.  Spread in 8 by 8 pan.  Use a knife to score into squares.  Place in refrigerator until firm.