Ambrosia Eggnog Candy

2 cups sugar
1 cup canned or dairy eggnog
1 tablespoon light corn syrup
2 tablespoons butter
1 teaspoon vanilla
1/2 cup chopped candied cherries
1/2 cup flaked coconut

Butter sides of heavy 3-quart saucepan.

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 (238�F) without stirring.

Immediately remove from heat; cool to lukewarm (110�F) 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.