Eggnog fudge
Be the first to rate it
A smooth white chocolate fudge flavored with eggnog and nutmeg. It keeps well, so it works for holiday gifting and freezer stashing.
Ingredients
- 1/2 cup butter (1 stick)
- 2 Tablespoons heavy whipping cream
- 3/4 cup eggnog minus 2 Tablespoons
- 2 cups sugar
- 1 (11 oz) package white chocolate chips
- 1 (7 oz) jar marshmallow creme
- 1/2 teaspoon nutmeg plus more for topping
- 2 teaspoons vanilla extract
Equipment
- saucepan
- candy thermometer
- 9×9-inch pan
Directions
- Line an 8×8 or 9×9 pan with buttered foil.
- Over medium heat, bring the butter, eggnog, cream, and sugar to a boil, then keep cooking until a candy thermometer reads 235°F (soft-ball stage).
- Take off the heat and stir in the white chocolate until smooth, followed by the marshmallow creme, nutmeg, and vanilla.
- Spread into the pan, dust with nutmeg, and let cool completely before cutting.
Notes
Room temperature up to a week or refrigerated up to three weeks; freezes well. Candy thermometer: 235°F.
Nutrition
Serving: 52g | Calories: 206kcal | Carbohydrates: 32g | Protein: 1.3g | Fat: 8.8g | Saturated Fat: 5.4g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 54mg | Potassium: 53mg | Fiber: 0g | Sugar: 30g | Vitamin A: 157IU | Vitamin C: 0.2mg | Calcium: 39mg | Iron: 0.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 24 pieces; heavy whipping cream counted as heavy cream, marshmallow creme counted as marshmallows. Brands and portions vary, so use it only as an approximation.