Eggnog Fudge

THIS IS INSANELY EASY TO MAKE! AND ALSO INSANELY UNHEALTHY.

You’ve been warned.

Eggnog Fudge

Course: Sweets & Treats

Ingredients

  • 2 cups granulated sugar
  • ¾ cup butter
  • cup eggnog
  • 1 tsp nutmeg + more for garnish
  • 2 cups white choclate chips
  • 1 7oz jar marshmellow cream
  • 2 tsp vanilla

Instructions

  • Line 9 inch square pan with tin foil and lightly grease. 
  • Combine the sugar, butter, eggnog and 1 tsp nutmeg in a saucepan.
  • Bring to a boil, stirring frequently. When it comes to a rollilng boil, add a candy thermometer to the side of the pan.
  • Heat mixture to 235° F. (Important step)
  • Remove pan from the heat. Moving quickly, add white chocolate, marshmallow cream and vanilla. Stir until well combined. 
  • Spoon into prepared pan, spread evenly.
  • Cool completely, at room temperature. Cut into squares and garnish with nutmeg.
  • This can be frozen up to 3 months.  Keeps in an airtight container for approximately 2 weeks or in the fridge for 3-4 weeks.

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