Eggnog Fudge
Servings 12
Calories
Equipment
- 8x8 pan
- Parchment paper
- Medium Sauce Pan
- Rubber Spatula
- Candy thermometer
Ingredients
- 2 cups granulated sugar
- ½ cup unsalted butter
- ¾ cup eggnog
- 1 Pinch salt
- 10½ ounces white chocolate chips
- ½ tsp nutmeg
- 7 ounces marshmallow creme fluff
- 1 tsp rum extract
- Gel Food Colors
Instructions
- Line an 8-inch square pan with parchment paper.
- Using a pair of scissors, cut the corners of the fitted parchment paper. Guide the pieces of parchment behind one another to fit into the pan.
- Combine sugar, butter, eggnog and salt in a medium sized sauce pan. Bring to a boil over medium high heat. Stir constantly, to prevent from burning.
- Boil until sugar is dissolved (about 8-10 mins).
- Use a candy thermometer and remove once it reaches 230 (or once the bubbles pop slowly). Remove from heat.
- Stir in white chocolate and nutmeg until its smooth(If it cools off too quickly, return pot to stove and stir over low heat).
- Lastly stir in marshmallow crème (fluff) and rum extract. Let cool at room temperature about an hour.
- Then place in the fridge overnight (7-8 hours) to set. Cut into12squares.For cubes, cut the squares into 4 squares
- Store in an airtight container.