Eggnog Fudge

     My husband loves eggnog-he has already gone through three cartons and it’s not even Christmas yet! I love baking fudge. Put the two together, and you have a very rich and festive treat.
     To make eggnog fudge, I used my basic fudge recipe with some variations. I substituted eggnog for the evaporated milk, used high quality white chocolate chips (with REAL cocoa butter instead of just vanillin and hydrogenated oils), rum extract instead of vanilla extract, and stirred in some cinnamon and nutmeg spices for some extra kick. To maintain the fudge’s smooth texture, I did not use any nuts or other add-ins.
Make sure you use high quality white chocolate to maintain a rich flavor.
Guittard is a good bet and can be found at specialty food stores.
Use the high calorie eggnog; No low-fat versions allowed!

The fudge should have a nice glossy sheen after it cools.

Eggnog Fudge

3/4 cup butter (1 & 1/2 sticks)
3 cups white sugar
3/4 cup eggnog
12 oz. high quality white baking chips
1 teaspoon rum extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
7 oz. jar Marshmallow Creme

1. In a large saucepan over medium heat, stir together butter, sugar, and eggnog. Stirring constantly, bring mixture to a ROLLING boil. Boil and continue stirring constantly for 5 minutes.
2. Remove from heat and immediately stir in the white chips and rum extract until mixture is smooth.
3. Stir in cinnamon and nutmeg.
4. Quickly stir in marshmallow creme until no lumps remain.
5. Pour into a greased 9×13 inch pan. Let cool four hours on shelf or almost 2 hours in refrigerator before cutting.

(Close-up)
Eggnog Fudge


    

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