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Sunday, January 17, 2010

Eggnog Fudge



Here is another holiday dessert I made for the kiddos' weeklong Christmas dance showcase.  During the holidays I have been trying to find excuses to use eggnog since its such my kids love it so much, and when I found a fudge recipe I was excited to give it a try.

Now, I know fudge is rich...its one of the defining characteristics of fudge. But this fudge is rich!  It actually was too much for me, and I have a serious sweet tooth.  I will be making these again once the stores start selling eggnog again, but I am going to experiment with the sugar content (the recipe below is the original amount - I haven't reduced it).  That being said, the flavor was great otherwise and definitely tasted like eggnog, and the nutmeg was the perfect touch.  I brought it to the recital and I was surprised at how many people were not only attacking it, but going after seconds and thirds!  These were really awesome and unique, and if you or anyone in your family is a fan of eggnog, I would definitely give this a try!

Eggnog Fudge
Yields 30-40 pieces

2 cups granulated sugar
1/2 cup butter
3/4 cup dairy eggnog
10.5 ounces white chocolate bars, chopped into small pieces
1/2 teaspoon freshly grated nutmeg, plus a little more for dusting
1 (7 oz.) jar marshmallow creme
1 teaspoon rum extract


1. Line an 8 or 9-inch square pan with foil and let it hang over the sides. Butter the foil.

2. In a heavy, 3-quart saucepan combine sugar, butter and eggnog. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.

3. Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle a little freshly ground nutmeg on top. Let stand at room temperature until cooled. Refrigerate if you’d like to speed up the process.

4. When completely cool, cut into squares. Store in a covered container.

*This fudge freezes well. Place in a covered container; it will keep for several weeks.

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