Supplies: Pastry brush Candy thermometer Ribbon bows

Butter 8x8-inch pan. Lightly butter inside of heavy, medium saucepan.

Combine eggnog, corn syrup, butter and sugar in prepared saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Wash down sides of pan frequently with pastry brush dipped in hot water to remove sugar crystals.

Add candy thermometer. Continue to cook until mixture reaches 238 degrees F. (soft ball stage)

Pour into large heatproof bowl. Cool to lukewarm (about 110 degrees F).

Add vanilla; beat with heavy-duty electric mixer until thick. Spread in prepared pan. Score fudge into 36 squares with knife. Refrigerate until firm. Cut into squares. Wrap in plastic wrap and top with bows.

Makes 36 Pieces.

"Bonnie" <solomon1@cnetech. Com>

individual squares like miniature presents