Eggnog And White Chocolate 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.

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.

WHITE CHOCOLATE EGGNOG FUDGE

Steps:

• Yield: 2-1/2 lbs
• Prep Time: 30 minutes
• Combine sugar, butter and eggnog in a heavy 2-1/2 to 3 quart saucepan;.
• bring to a full boil, stirring constantly.
• Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234 deg F, stirring constantly to prevent scorching.
• Remove from heat;
• stir in white chocolate pieces and nutmeg until chocolate is
• melted.
• Add marshmallow creme, nuts and rum extract.
• Beat until well blended.
• Pour into buttered 8 or 9 inch square pan.
• Cool at room temperature;
• cut into squares.
• If fudge is too soft after cooling, chill.

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.