White Christmas Holiday Eggnog Fudge Recipes

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.

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.