Eggnog Fudge!

The boy likes to help me cook. Especially when the end result is something sweet.

Helping me make eggnog fudge. December 18, 2013

And who WOULDN’T smile about eggnog fudge? It’s super delicious and tasty. But I do have to warn you… it’s very rich. Like Daddy Warbucks rich, but in candy. I can eat a LOT of sweets, but I could only have a piece and a half of this and not big ones, either!

We had to let this sit a day, to let the flavor develop. Otherwise, it tastes mainly like white chocolate, with a bit of eggnog. But man, oh, man. The flavor is WORTH IT.

Eggnog Fudge

Eggnog Fudge

Ingredients
2 cups granulated white sugar
1/2 cup unsalted butter
3/4 cup eggnog
1 12 ounce bag of white chocolate chips
1/2 tsp ground nutmeg
One 7-ounce jar marshmallow creme
1 teaspoon rum extract or vanilla extract – I used rum

Directions

  1. Measure everything out, even your extract and nutmeg, ahead of time. You’ll use lots of tiny cups this way but your fudge will be better for it.
  2. Line an 8 or 9-inch square pan (okay, mine is actually rectangular and a weird measurement – this measurement is more common) with foil and let it hang over the sides to make vague handles. Butter the foil. Butter it well or the foil will stick to the fudge!
  3. In a heavy, 3-quart saucepan combine sugar, butter, and eggnog. Bring to a boil, stirring constantly. Boil for 5 minutes, stirring constantly. Stir. Stir. Stir. Some recipes make you use a thermometer. I don’t think that’s necessary, as long as you keep it over medium to low heat, keep it boiling, and STIR.
  4. Using a wooden spoon, work quickly to stir in white chocolate chips and nutmeg until chocolate is melted and smooth. Once it is smooth, stir in the marshmallow creme and extract. Beat until well blended and then pour into your well-prepared pan. Let stand at room temperature until cooled and solidified. I recommend waiting 24 hours before eating to give the flavor time to develop.
  5. When completely cool, use the “handles” to pull the fudge out of the pan, and cut into squares. Store in a covered container, separated by layers of waxed paper if need be. I hear this freezes well. I wouldn’t know. Ours won’t last that long. But you can sure try it.
  6. Nom and enjoy.

I doubt I actually have to say this, but boiling sugar stuff is hot. Please do be careful.

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