Ambrosia Eggnog Candy
In prepared pan, combine sugar, eggnog and corn syrup. Cook over medium heat, stirring constantly, until the mixture comes to boiling. Cook to soft ball stage (238ºF) without stirring.
Immediately remove from heat; cool to lukewarm (110ºF) without stirring.
Add butter and vanilla. Beat vigorously until very thick and candy just starts to lose its gloss, about 8 minutes.
Quickly stir in cherries and coconut; pour into buttered 8 x 4 x 3-inch loaf pan.
Makes 1 1/4 pounds candy.
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