About
This has a wonderful flavor and very rich, but tricky - first attempt came out very sticky.
This is based on a recipe at Recipegirl:
Tags
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Belle favorited Eggnog Fudge
24 Nov 06:33
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cattus favorited Eggnog Fudge
06 Jul 18:42
You Will Need
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Step 1The original recipe called for and 8x8 or 9x9 inch pan and lining the pan the aluminum foil in the pan, overlapping the edges, then coating the sides with non-stick coating spray. I tried this using an 8x8 in. pan and non-stick coating spray and I would recommend using a 9x12 cake pan and not lining it with aluminum as the pieces were too thick in the small pan and the aluminum foil stuck horribly to the fudge and it was a pain picking off the small pieces.
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Step 2In 3-qt or larger pan add sugar, butter (or margarine) and eggnog. Boil on medium heat until it comes to a roilling boil then continue boiling, stirring constantly for 8 to 10 minutes. Is best to use a candy thermometer and bring to 234 degrees. The original recipe advised to use a wooden spoon, so I did.
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Step 3Stir in white chocolate chips and nutmeg until all the pieces are melted.
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Step 4Add in the marshmallow creme and rum extract and mix together.
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Step 5Mix until well blended and remove from heat. If you have ever seen the movie "Ghostbusters" it will sort of look like the thick gooey marshmallow slime that covered everything after the StaPuft Marshmallow man was destroyed.
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Step 6Pour into pan and prinkle lightly with nutmeg for garnishment. (Pic is of the first batch - it came right up to the rim and the 8x8 pan is about 3-4 inches deep)
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Step 7I placed mine in the refrigerator until cool. Once cool, cut into squares and store in covered container.
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I live in the US and eggnog is readily available in the dairy case, but it doesn't sound like it is in other parts of the world. Cat Morely posted a recipe on here for eggnog if you want to try it: http://www.cutoutandkeep.net/projects/eggnog
If you have never had it is sort of sweet and creamy like a milkshake, but not as cold and not as thick and is more syrupy and has the flavor of a rich custard with nutmeg. I use the version without alcohol, but if you use alcohol it adds a bit a warm, slightly fruity kick to the mix.
thanks for the great idea!