Eggnog Fudge
White chocolate eggnog fudge has the great taste of your favorite holiday beverage. Its the perfect holiday candy that everyone loves!
Servings: 60
Ingredients
- 1/4 cup butter
- 1 cup eggnog
- 7 oz marshmallow crème
- 1 1/2 cups sugar
- 1/4 tsp salt
- 3 cups white chocolate
- 1 tsp vanilla extract
- 1/4 tsp ground nutmeg (plus more sprinkled on top)
Instructions
- Line a 9x9in or 7x11in baking dish with waxed paper (cut so that there is only excess on two opposite sides, to lift the cooled fudge from the pan, but not all sides or else corners will be bumpy)
- Combine your marshmallow creme, sugar, eggnog, butter and salt in a large sauce pan over medium heat.
- Bring to a heavy boil stirring regularly. Once mixture is boiling, set a timer for 5 minutes and stir constantly. Cook until the fudge has reached the soft ball stage or 235 degrees farenheit. You'll probably need to cook an additional 2-3 minutes if you at sea level.**
- Remove from heat.
- Add white chocolate chips, vanilla extract and nutmeg to the mixture.
- Stir fudge until completely smooth.
- Pour fudge into you prepared baking dish.
- Sprinkle top of fudge with additional ground nutmeg.
- Place in fridge to chill for at least 2 hours before slicing and serving.
Notes
** For good fudge every time you should use a candy thermometer.
At sea level the fudge should reach about 235 to set, if you are at a higher altitude it will be done at a lower temperature because water boils at a lower temperature as well. You are welcome to use a candy thermometer to check the timing of the recipe. If you want to be most accurate boil water and see what temperature your thermometer reads, it should boil at 212 at sea level. Subtract 1 degree on the fudge temperature for every degree lower that your water boils at.