Here ya go.
3 cups white sugar
3/4 stick of butter, cut into pieces
3/4 cup eggnog
Pinch of salt
Big dash of nutmeg
2 tablespoons honey
1/2 cup each of candied red and green cherries
1/2 cup chopped pecans
In a 3 quart pot, stir together first 6 ingredients over medium high heat. Bring to a boil that cannot be stirred down and cook to a softball stage. At this point add in cherries and pecans. Remove from heat and beat the heck out of it. When the fudge begins to loose its luster and some of it begins to crystallize on the sides of the pot, pour into an 8×8 pan lined with parchment and spritzed with cooking spray. Cool and cut into squares. This fudge is rich and creamy. Serve, of course, on a pretty dish.
Christmas Blessings from the Exile’s Kitchen