Cherry Eggnog Fudge Recipes

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. In a large saucepan, combine the sugar, eggnog, cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook until a candy thermometer reads 238° (soft-ball stage), stirring occasionally., Remove from the heat. Stir in chips until melted. Stir in the marshmallow creme, walnuts and vanilla. , Spread into prepared pan. Cool to room temperature. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Steps:

• Grease a 9 inch square pan and set aside.
• Combine the sugar, butter, eggnog, nutmeg, and cinnamon in a large saucepan. Bring to a boil, stirring occasionally to melt the butter. Once the mixture reaches a rolling boil, stop stirring, and clip a candy thermometer onto the pan.
• Heat mixture to 235 degrees F (113 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Remove the pan from the heat and stir in the white chocolate pieces, marshmallow cream, vanilla, and walnuts. Beat the mixture with a wooden spoon until fluffy and it starts to lose its gloss. Spoon into the prepared pan, spreading evenly. Cool completely, then cut into small squares for serving.

Steps:

• Butter sides of a heavy three quart saucepan.
• Place sugar, marshmallows, eggnog, butter, corn syrup and salt in pan.
• Cook over low heat, stirring constantly, until sugar is dissolved.
• Turn heat to medium and cook until mixture boils.
• Continue cooking, stirring occasionally to 230 degrees on candy thermometer.
• Add chocolate chips and cook for 5 minutes or until chocolate chips are completely melted.
• Stir in nuts and cherries.
• Pour into buttered 8-inch square baking pan.
• Cool to room temperature.
• Chill.
• Cut into 36 squares.

Steps:

• Add sugar, marshmallows, eggnog, butter, corn syrup and salt in 3-quart sauce pan.
• Cook over low heat, stirring constantly, until the sugar is dissolved.
• Turn heat to medium, cook to 230°F.
• Add white chocolate and cook to 238°F.
• Remove from heat, add pecans and cherries.
• Pour in 8-inch square pan and chill in refrigerator.
• Cut into 1-inch squares.