Candy Recipes - Fudge, Penuche and Divinity

Eggnog Mallow Fudge

1 1/2 cups granulated sugar
6 ounces miniature marshmallows (about 3 cups)
2/3 cup eggnog
3 tablespoons butter
1 tablespoons light corn syrup
1/8 teaspoon salt
1 cup (6 ounce package) semisweet chocolate chips
1 cup chopped walnuts

Butter an 8-inch baking pan.

Butter sides of heavy 3-quart saucepan. Place sugar, marshmallows, eggnog, butter, corn syrup and salt in saucepan. Cook over low heat, stirring constantly, until sugar boils. Continue cooking, stirring occasionally, to 230 degrees F on candy thermometer. Add chocolate pieces and cook 5 minutes or until chocolate is completely melted. Stir in nuts. Pour into prepared baking pan. Cool to room temperature. Chill. Cut into squares.

Yields 36 pieces.