Cherry Eggnog Fudge 2 Recipes

EGGNOG FUDGE

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.

EGGNOG FUDGE

Steps:

• Line a 9-inch square baking dish with parchment paper. Set aside.
• Prepare your mixing bowl by adding the marshmallow cream, white chocolate morsels, nutmeg, and rum flavoring. Place these ingredients into the mixing bowl and set aside.
• In a large saucepan, melt butter with sugar, eggnog, heavy cream, and salt over medium high heat. Bring to a boil. Stirring continuously, boil for a complete 4 minutes (rolling boil). Remove from heat.
• Pour mixture over ingredients in mixing bowl. Using an electric mixer with whisk attachment, beat on medium until smooth and white chocolate is melted (about one minute). Pour into prepared baking dish.
• If desired, sprinkle with extra nutmeg for garnish.
• Allow to set for about 3 hours, or overnight. Remove parchment paper and cut into bite sized pieces. ENJOY.
• To store, keep in airtight container at room temperature for up to two weeks.

CREAMY EGGNOG FUDGE

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.

CHERRY EGGNOG FUDGE

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.

CHERRY EGGNOG FUDGE 2

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.