Sunday, December 21, 2008

Eggnog Fudge's been forever. Sorry! I've been really busy with Christmas cooking and family in town. Hopefully this recipe will make up for it! This Eggnog Fudge is to DIE FOR. If you like Eggnog, definitely try this.

2 C Sugar
½ C Butter
¾ C Eggnog
11 oz White Chocolate chips, or other white chocolate
½ tsp. nutmeg
2 1/4 C mini Marshmallows
2 tsp. light corn syrup
1 C Chopped Pecans (optional)
1 tsp. Rum Extract

Line an 8x8 square pan with parchment paper or wax paper, cut to fit the pan, and overlap the sides. I usually use two pieces, one overlapping the other. Combine sugar, butter and eggnog in a heavy 2 ½ to 3 quart sauce pan. Bring to a full boil, stirring constantly. Continue boiling 8-10 minutes over medium heat, or until a candy thermometer reaches soft ball stage (234 degrees), stirring constantly to prevent scorching. Remove from heat. Let mixture sit for a few minutes to let the temperature drop a bit. Stir in white chocolate and nutmeg. Stir until all chocolate is melted. Melt marshmallows and corn syrup together in a large microwave safe bowl (large, because the marshmallows explode!) for about 30-40 seconds. Stir until marshmallows are smooth. Add marshmallow mixture to fudge, along with the nuts and rum extract. Beat until well blended. Pour into parchment lined pan, and let cool at room temperature for several hours or over night. Cut into small squares. Small…this is seriously rich stuff!

1 comment:

Jenny said...

Yum, yum! My kids & I fight over every piece of this 'cause we all LOVE it!!!!