I FINALLY had candy making success last week–yessss! Lately, things have been a little rough in the kitchen and I have no idea why…maybe doing too much at once or not having enough time, but for whatever reason, my candy making had been very, very sad. But with this latest recipe for eggnog fudge, I have regained my confidence! Yay!
I happened to see that Brown Eyed Baker had posted this recipe earlier in the week and decided to make it for my husband’s office Christmas party on Friday night. I made it Friday morning since the instructions said to let it sit overnight and it was actually totally set up by noon, in about four hours. I also had a little trouble with the directions, as my fudge reached the temperature waaaaayyyyy before the stated time of 8-10 minutes. So I have my version of her recipe in this post, but if you’d like to go by the original, you can find it here.
Oh and I should mention that the day I made this it tasted very much like white chocolate to me and not as eggnog-y as I had hoped but by the next day the flavor was awesome and tasted JUST LIKE eggnog. Totally yummy. Try this recipe for creamy, rich eggnog fudge…you will LOVE it.
- 2 c. Granulated Sugar
- ½ c. Unsalted Butter
- ¾ c. Eggnog
- ⅛ t. Salt
- 11 oz. White Chocolate Chips (I chopped mine to allow for quicker melting)
- ¼ t. Ground Nutmeg
- 1, 7 oz. Jar Marshmallow Creme
- 1 t. Rum Extract or Pure Vanilla (which is what I used)
- Line an 8-inch square pan with foil and let it hang over the sides, creating “handles”. Butter well and set aside.
- In a heavy 3-quart saucepan, combine the sugar, butter, eggnog and salt over medium heat. Bring to a rolling boil, stirring constantly. Boil for 5 minutes, stirring constantly to prevent scorching. Remove from heat.
- Using a wooden spoon, immediately and quickly stir in the chopped white chocolate chips, nutmeg and vanilla until melted and smooth. Stir in marshmallow creme. Beat until blended and then pour into prepared pan. Let stand at room temperature until completely cool and firm.
- Using the foil “handles”, lift the fudge out of the pan and cut into 1-inch squares. Store in an air-tight container.