White Chocolate Eggnog Fudge Recipes

EGGNOG AND WHITE CHOCOLATE FUDGE

Steps:

• Line 9×9 pan with foil and make sure you grease it very well.
• Combine butter, cream, eggnog + sugar in heavy saucepan and bring to boil over medium heat, stirring occasionally.
• Once boiling, reduce heat. Use a candy thermometer to reach 234°- soft boil stage.
• Remove from heat and add white chocolate, stir until melted. Add marshmallow cream, nutmeg and vanilla. Stir until all combined and smooth. Add walnuts if using.
• Pour into pan and garnish with a bit more nutmeg.
• Allow to cool at room temp completely. Several hours at least. Overnight is better.
• Cut into squares and store in an airtight container in the fridge. Depending on how large or small you cut the fudge pieces, cut 10 across and 10 down the pan to give you 100 pieces.

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.

WHITE CHRISTMAS HOLIDAY EGGNOG FUDGE

Steps:

• Bring the sugar, butter and eggnog to a full boil in a heavy medium-size saucepan.
• Continue to boil for 8 to 10 minutes over medium heat, or 234°F on a candy thermometer, stirring constantly to prevent scorching.
• Remove from heat and stir in the white chocolate chips and the grated nutmeg, stirring until the chocolate is melted.
• Add marshmallow creme and the rum or rum extract; beat until well blended.
• Pour into a buttered 8 or 9-inch square pan.
• Cool at room temperature, then cut into squares.
• Store in an airtight container in the refrigerator. May be frozen for up to three weeks.