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Eggnog Fudge Recipe

I have been looking to branch out from my traditional holiday bake list lately.  For many years, I only baked the things that my mom made when I was a kid.  In the last few years I have added a recipe or two that I have tried or received, but for the most part it’s still Mom’s bake list.  This year is different for a few reasons. First, I now have Pinterest and it reminds me daily of how much more I could be doing.  Also, my boys and I are headed out to my mom’s house in just a few days, where I will be baking away with her recipes for the next few weeks.

So I have deemed it fit to conduct delicious experiments on my neighbors’ taste buds until then. Presuming that there was no more indulgent way to introduce Christmas, I started with this eggnog fudge recipe. It it the perfect holiday recipe.  It doesn’t require any crazy, expensive ingredients.  It is quick and easy.  And the flavor and texture hugs your tummy as if to say, “I love you thiiiiiiiiiis much!”  If you like eggnog or white chocolate you really should try this.  If you like both {like me!}, you will be in sugary sweet heaven.  I adapted it just a tad to make the eggnoginess stand out a bit more.

Ingredients:

  • 1/2 cup butter
  • 3/4 cup eggnog {full-fat will make it creamier}
  • 2 cups sugar
  • 10-12 ounces chopped white chocolate {chips are fine}
  •  7 ounces marshmallow creme
  • 1 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 2 teaspoons vanilla extract

Directions:

  1.  Line a 9 x 9 pan { or 8 x 8, depending on your desired thickness} with wax paper or foil.  Set aside.
  2. Combine butter, eggnog, and sugar in a medium saucepan.  Bring to a boil over medium heat stirring occasionally.  Once boiling, reduce heat a bit.  Using a candy thermometer, continue cooking until temperature reaches 234 degrees {soft ball stage}.
  3. Remove from heat and stir in white chocolate.  Continue stirring until chocolate is completely melted and blended in.  Add in marshmallow, nutmeg, cinnamon and vanilla.  Stir until smooth.
  4. Spread into prepared pan.  Sprinkle the top with a bit more nutmeg if desired.  Let cool at room temperature completely before removing from pan and cutting into squares.
  5. Store at room temperature for up 2 a week or in refrigerator for up to 3 weeks.

Hope you enjoy this eggnog fudge recipe. If you make it, let us know how you it turned out for you.


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Bonnie - December 14, 2012 - 9:08 am

It is 7 ounces :)

Sarah - December 13, 2012 - 9:14 pm

7 what of marshmallow creme? This looks good but I don’t know exactly what this means.

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