Eggnog Cherry Creams – a delicious recipe with eggnog, sugar, white corn syrup, salt, butter, pecans. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine the egg nog, sugar, corn syrup, and salt in a stainless steel or enamel saucepan.
2
The pan should hold at least 2 1/2 quarts to allow for boiling and beating.
3
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.
4
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).
5
Just as the candy begins to lose its gloss, stir in the cherries and nuts and spread into a buttered pie dish.
6
This must be done quickly or the candy will set in the pan.
7
Cool and cut into squares.
625
kcal
Calories
21
g
Fat
104
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup eggnog, 2 cups sugar, 2 tablespoons white corn syrup, ¼ teaspoon salt, and more.
Yes, Eggnog Cherry Creams falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
