This unique and delicious eggnog fudgeis sure to become a part of your favorite holiday confectionrepertoire.
Recipe: Eggnog Fudge
1/2 cup butter 3/4 cup eggnog 2 cups granulated sugar 1 1/4 cups (10 ounces) white chocolate bars, broken into pieces 1/2 teaspoon ground nutmeg 1 (7-ounce) jar marshmallow creme 1 cup chopped pecans 1 teaspoon rum or rum extract
In a heavy saucepan, combine butter, eggnog,and sugar. Bring to a full rolling boil over medium-high heat,stirring constantly. Reduce heat to medium, and continue to boil,stirring frequently, 8 to 10 minutes or until mixture reaches234°F (110°C) (use candy thermometer).
Remove from heat; add chocolate and nutmeg;stir until smooth. Add marshmallow creme, pecans and rum; mixwell.
Pour mixture into a 9-inch square panlined with buttered foil.
Cool completely; cut into 1 1/2-inch squares.
Store in an airtight container in therefrigerator for up to one week.
Makes 2 dozen squares.
In a 4-quart microwave-safe bowl, microwavebutter on high for 1 minute or until melted. Add eggnog and sugar;mix well and microwave 6 minutes or until mixture comes to arolling boil; stirring after 3 minutes.
Scrape sides of bowl and mix well, continuemicrowaving 9 minutes more, scraping bowl and mixing after each3 minutes, stir in chocolate until melted; continue as directedabove.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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