2 c. sugar
1 c. eggnog
1 tbsp. light corn syrup
2 tbsp. butter
1 tsp. vanilla
1/2 c. chopped walnuts
2 tbsp. semi-sweet chocolate pieces
2 tsp. butter

Butter sides of heavy 3-quart saucepan. In prepared pan, combine sugar, eggnog and corn syrup. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Cook to soft ball stage (238°F), stirring only as necessary. Immediately remove from heat and cool to lukewarm (110°F) without stirring. Add the 2 tablespoons butter and the vanilla. Beat vigorously until fudge becomes very thick and starts to lose its gloss. Quickly stir in nuts. Spread in buttered 8 x 4 x 2-inch pan. In glass 1-cup measure, combine chocolate pieces and remaining butter. Set cup in saucepan filled with 1-inch water; heat until melted. Drizzle over top of fudge; score in squares while warm. Cut when cool and firm.

Makes 1 pound candy.

Note: Double this recipe.