CREAMY EGGNOG FUDGE
This eggnog-flavored fudge is made with white chocolate, eggnog, some nutmeg, and cinnamon. It's a very rich fudge worth every nibble!
Provided by Minda
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 20m
Yield 64
Number Of Ingredients 9
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.
Nutrition Facts : Calories 88.8 calories, Carbohydrate 12.3 g, Cholesterol 8.4 mg, Fat 4.4 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 2.6 g, Sodium 24 mg, Sugar 11 g
EGGNOG FUDGE
I experimented with many recipes featuring eggnog before coming up with this winning combination. -Richell Welch, Buffalo, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 3-1/4 pounds.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 114 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 34mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
SECRET EGGNOG FUDGE
I made these extremely rich and sweet confections for a Christmas hand-out! So far they have been a huge success! This sweet confection has just a few ingredients and does NOT require a candy thermometer! My first time ever making fudge couldn't have been any easier and perfect! This is great for beginners and novices in the...
Provided by Hope Vaillancourt
Categories Candies
Time 40m
Number Of Ingredients 8
Steps:
- 1. Line a 9x9 pan with aluminum foil; set aside. In a heavy-bottomed saucepan, combine eggnog and sugar; stirring constantly, bring to a rolling boil over medium to medium-high heat. Boil for exactly 2 minutes. Watch that the mixture does not boil over the pot; if it's boiling too hard, turn down the heat slightly, but continue a rapid boil.
- 2. Remove from heat. Stir in the marshmallows, cinnamon and a pinch of nutmeg until marshmallows have melted and are well combined. Return to saucepan to heat; bring back to a rolling boil for 6 minutes, stirring constantly. Again, turn down the heat if the mixture threatens to boil over. The mixture will start to turn a brown color, which is normal.
- 3. After boiling for the full 6 minutes, remove from heat. Add the butter, white chocolate chips and almonds. Beat until the mixture has a glossy appearance and the chips and butter are mixed in well.
- 4. Pour the mixture into the prepared foil-lined pan. Cool to room temperature. Remove from pan, using sides of foil as handles. Peel the foil away from the fudge and cut into small squares. Makes 15 servings.
EGGNOG FUDGE
Make and share this Eggnog Fudge recipe from Food.com.
Provided by gailanng
Categories Candy
Time 30m
Yield 2 dozen pieces
Number Of Ingredients 8
Steps:
- In a heavy saucepan, combine butter, eggnog and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 minutes or until mixture reaches 234°F (use candy thermometer).
- Remove from heat; add chocolate and nutmeg; stir until smooth. Add marshmallow creme, pecans and rum; mix well. Pour mixture into a 9-inch square pan lined with buttered foil. Cool completely; cut into 1 1/2-inch squares.
- Store in an airtight container in the refrigerator for up to one week.
- Microwave Instructions:.
- In a 4-quart microwave-safe bowl, microwave butter on high for 1 minute or until melted. Add eggnog and sugar; mix well and microwave 6 minutes or until mixture comes to a rolling boil; stirring after 3 minutes.
- Scrape sides of bowl and mix well, continue microwaving 9 minutes more, scraping bowl and mixing after each 3 minutes, stir in chocolate until melted; continue as directed above.
Nutrition Facts : Calories 2562.2, Fat 123.9, SaturatedFat 55.8, Cholesterol 200.5, Sodium 638.8, Carbohydrate 361.9, Fiber 5.7, Sugar 322.2, Protein 16.9
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