Eggnog Fudge
Total Time
20 mins
Prep Time
20 mins
Rating
4.72 out of 5 stars
(7)
Ingredients
64 pieces
- 2 cups (400 g) granulated sugar
- ½ cup (113.5 g) unsalted butter
- ¾ cup (190.5 ml) eggnog
- Pinch of salt
- 10½ ounces (297.67 g) white chocolate, chopped
- ½ teaspoon freshly grated nutmeg, plus a little more for dusting the top of the fudge
- 7 ounces (198.45 g) marshmallow creme
- 1 teaspoon rum extract
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Preparation
Step 1
Line an 8-inch square pan with parchment paper and let it hang over the side; set aside.
Step 2
In a heavy 3-quart saucepan, combine the sugar, butter, eggnog, and salt over medium heat. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes, until a candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching. Remove from heat.
Step 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, then refrigerate overnight until firm.
Step 4
When completely cool, cut into squares. Store in a covered container in the refrigerator.
Step 5
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Chef's notes
This is a quasi-easy fudge recipe has a white chocolate base but isn’t overpowered by the sometimes too-sweet flavor, thanks to a large dose of eggnog, butter, and nutmeg.
The marshmallow creme gives it a fabulous consistency.
Like any fudge, this one involves pretty much constant stirring, but it doesn’t take that long to all come together.
For the first time, I didn’t use my candy thermometer and instead used my instant-read digital thermometer and I’m thinking that it might be the key to better texture.
