Tuesday, December 21, 2010

Eggnog Fudge

I really like eggnog, so it's a good thing it's only in stores around the holidays.  As far as I know, I never had eggnog until high school.  I think I asked my mom to buy some so I could try it.  Maybe my parents don't like it?  Maybe it's just something they didn't have while they were growing up?  Neither my mom or dad's side of the family offer it during the holidays.  The first year I spent Christmas with Kevin's family, I had my first homemade eggnog, what a treat!

This fudge definitely tastes like eggnog, yum!  It was a complete success, and it was fairly quick and easy too.

Eggnog Fudge
Yield: 60 to 70 pieces

2 cups granulated sugar
1/2 cup (1 stick) butter
3/4 cup dairy eggnog
10.5 oz white chocolate bars, chopped into small pieces (I used an 11 oz package of Ghiradelli white chocolate chips)
1/2 tsp freshly grated nutmeg, plus a little more for the top of the fudge
7 oz jar marshmallow creme (I used 7.5 oz jar of Fluff)
1 tsp rum extract

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

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.

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.

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

*This fudge freezes well. Place in a covered container; it will keep for several weeks.  

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