Eggnog Fudge
Sweet, and creamy eggnog fudge, perfect for the holidays!
Ingredients
- 2 c. granulated sugar
- 1/2 c. butter
- 1 c. eggnog
- 1 (12 oz.) pkg. white chocolate chips
- 1/2 tsp. freshly grated nutmeg plus more for dusting
- 1 (7 oz.) jar marshmallow cream
- 1 tsp. rum extract or 1/2 tsp. vanilla extract
Instructions
- Line an 8x8x2-inch pan with aluminum foil, extending the foil over the edges of the pan. Spray the foil with nonstick cooking spray; set aside.
- In a large heavy saucepan, bring the sugar, butter, and eggnog to a full boil over medium heat. Continue to boil for 8 to 10 minutes, stirring constantly to prevent scorching.
- Remove from heat and stir in the white chocolate chips and the grated nutmeg, stirring until the chocolate is melted.
- Add marshmallow cream and rum extract; beat until well blended.
- Immediately pour into a prepared pan and allow to cool completely at room temperature. Dust with nutmeg if desired, and cut into squares.
- Store in an airtight container in the refrigerator. May be frozen for up to three weeks.
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