Eggnog Fudge

Tis the Season!

I found this recipe idea on Pinterest and I have not heard one bad word against it.  Even my mom, who hates eggnog cannot get enough of this fudge.

 

After making it, I packaged some up in a cute little bag to send to the owner of a local restaurant that was destroyed by a flood last year.  He is currently rebuilding his bar and someone may have slipped to me that he has a certain soft spot for eggnog.  With my business card conveniently slipped in the bag, let's hope I get some good news soon!

 

Anyways, the recipe I used was your standard from scratch fudge (found here), but I also found an easier one for those who aren't so used to making fudge.  I do recommend always using a candy thermometer though because you can try to time it, but if you don't hit the right temperature, the fudge will be grainy. Most people will still like it (if they're not fudge-fanatics) but to get them to LOVE it, you need the creamy texture.

 

So here is the easy recipe:

2 cups granulated white sugar
1/2 cup salted butter
3/4 cup dairy eggnog
10.5 ounces white chocolate bars, chopped into small pieces
1/2 teaspoon freshly grated nutmeg, plus a little more for the top of the fudge
One 7-ounce jar marshmallow creme
1 teaspoon rum extract

Directions:

1. Line an 8 or 9-inch square pan with foil and let it hang over the sides. Butter the foil.

2. In a heavy, 3-quart saucepan combine sugar, butter and eggnog. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.

3. Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle a little freshly ground nutmeg on top. Let stand at room temperature until cooled. Refrigerate if you'd like to speed up the process.

4. When completely cool, cut into squares. Store in a covered container.