Eggnog Cherry Creams
- Ready In:
- 2hrs 30mins
- Ingredients:
- 7
- Serves:
-
12
ingredients
directions
- Combine the egg nog, sugar, corn syrup, and salt in a stainless steel or enamel saucepan.
- The pan should hold at least 2 1/2 quarts to allow for boiling and beating.
- Cook, stirring frequently to prevent scorching, until the mixture reaches the soft ball stage (about 235 degrees) and forms a soft ball when dropped into cold water.
- At this point cool the sugar mixture to lukewarm, add the butter and begin beating; this is an important step in the recipe; if possible have someone to help with the beating because beating must be kept up until the candy loses its gloss (when it crystallizes).
- Just as the candy begins to lose its gloss, stir in the cherries and nuts and spread into a buttered pie dish.
- This must be done quickly or the candy will set in the pan.
- Cool and cut into squares.
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RECIPE SUBMITTED BY
Mercy
Longwood, FL
Greetings everyone!
My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years.
I enjoy cooking simple dishes with simple ingredients.