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Eggnog Candy




  1. Combine eggnog, sugar, corn syrup, and salt in a Dutch oven; cook over low heat, stirring frequently, until mixture reaches soft ball stage (230 degrees F).
  2. Cool to lukewarm.
  3. Add butter, and beat until mixture is no longer shiny (about 5 minutes).
  4. Stir in fruit and pecans.
  5. Spread in a buttered 8-inch square pan.
  6. Cool and cut into squares.

Yield: 25 squares


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