Eggnog Fudge
Servings: 49
This rich and creamy fudge has the perfect balance of spice, sweetness and smoothness.
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Ingredients
- 2 cups sugar granulated
- ½ cup butter
- ¾ cup eggnog
- 10 ounces white chocolate chopped into pieces
- 1 7oz jar marshmallow creme
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 vanilla bean pod seeds scrapped out 1 teaspoon pure vanilla extract will also work
Instructions
- Line a 8 inch square pan with foil. Lightly butter the foil.
- Combine sugar, butter and eggnog in a heavy saucepan.
- Bring to boil over medium heat, stirring constantly. Continue to cook at a rolling boil, stirring constantly for additional 8-10 minutes or until candy thermometer reaches temperature of 235º F.
- Remove from heat, immediately stir in chopped white chocolate, nutmeg, cloves and vanilla bean seeds.
- Stir vigorously until chocolate is melted.
- Next add the marshmallow creme, stir vigorously until well combined
- Pour into prepared pan, spreading evenly.
- Sprinkle top with some nutmeg or holiday spice infused sugar.
- Cool to room temperature, then cover with plastic wrap and refrigerate until set. (3-4 hours)
- Store in refrigerator in airtight container.
Notes
I prefer Kraft brand marshmallow creme.
1 teaspoon of pure vanilla extract can be used in lieu of vanilla bean