Here's a fun and festive recipe that screams holiday yumminess. I got the recipe from my friend, Helen, who posted it on Facebook because she had seen it on Pinterest from someone who found it on Recipegirl.com, who adapted it from recipezaar.com. So basically I have no clue who came up with the idea in the first place, but I'm certainly glad they did!!
Frankly, I've never met anything eggnog that I didn't like and this recipe is simple and delicious. It's the perfect thing to make if you want to give a little gift without breaking the bank. And everyone always appreciates a home made gift, right? Just wrap up little squares of fudge in parchment, place them in small boxes tied with ribbon, and everyone will think you're Martha Stewart. Of course, you could always keep the whole batch for yourself..... decisions ....decisions!!!
2 cups granulated sugar
1/2 cup butter
3/4 cup dairy eggnog
10.5 oz white chocolate bars, chopped into small pieces
1/2 tsp freshly grated nutmeg, plus a little more for the top of the fudge
1 7oz jar marshmallow creme
1 tsp rum extract
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. Keeps for several weeks in the freezer.
Tip:
You can use brandy extract instead of rum extract. That's what I did (only because that's what I had on hand) and it was delicious!
I chose to use a 9" square pan because I didn't want the pieces of fudge to be so thick, but use whichever pan works for you.
If you don't have foil, you can use parchment paper to line the pan.
10.5 oz white chocolate bars, chopped into small pieces
1/2 tsp freshly grated nutmeg, plus a little more for the top of the fudge
1 7oz jar marshmallow creme
1 tsp rum extract
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. Keeps for several weeks in the freezer.
Tip:
You can use brandy extract instead of rum extract. That's what I did (only because that's what I had on hand) and it was delicious!
I chose to use a 9" square pan because I didn't want the pieces of fudge to be so thick, but use whichever pan works for you.
If you don't have foil, you can use parchment paper to line the pan.
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