|Granulated sugar||750 Milliliter (3 Cups)|
|Eggnog||250 Milliliter (1 Cup)|
|Corn syrup||15 Milliliter (1 Tablespoon)|
|Butter||25 Milliliter (2 Tablespoon)|
|Chopped walnuts||125 Milliliter (1/2 Cup)|
|Semisweet chocolate chips||50 Milliliter (1/4 Cup)|
Grease side of large heavy saucepan.
Add sugar; stir in eggnog and corn syrup.
Cook over medium heat, stirring constantly, until boiling.
Cook, stirring only if necessary to prevent sticking, until candy thermometer reaches soft ball stage of 238Â° (115Â°C), and when 1/2 tsp (2 mL) syrup dropped into very cold water forms soft ball that flattens on removal from water.
Immediately remove from heat; let cool to lukewarm, 110Â°F (43Â°C), without stirring.
Using wooden spoon, beat in butter and vanilla, beating until very thickened and no longer shiny.
Quickly stir in nuts.
Spread in greased 8 inch (2 L) square cake pan.
GLAZE: Melt together chocolate chips and butter.
Drizzle over fudge.
Score into 1 inch (2.5 cm) squares while warm; let cool completely and cut into squares. (Fudge can be layered between waxed paper in airtight container and stored for up to 2 weeks.)