Eggnog Fudge Recipes

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.

EGGNOG FUDGE

Steps:

• Line a 9 inch square pan with aluminum foil and set aside.
• Spray sides of a large saucepan with butter flavored nonstick cooking spray.
• Bring egg nog and sugar to a rolling boil at medium heat stirring constantly with a wooden spoon.
• Let boil for two minutes exactly with heat turned down to the lowest setting that will maintain the boil.
• Stir occasionally to keep the mixture from boiling over or burning.
• Fold in marshmallows, cinnamon and nutmeg; the boil will probably stop until the marshmallows completely dissolve.
• Bring mixture back to a rolling boil for another 6 full minutes (start timing when the boil resumes).
• Stir constantly.
• The mixture will start to turn brown during the boil.
• If you get brown flakes in the mixture, reduce heat a little.
• Remove from heat and add butter, chips and nuts.
• Stir until thoroughly mixed or until fudge starts to lose its glossy appearance.
• Pour into prepared pan.
• Sprinkle with nutmeg.
• Cool at room temperature.
• Remove from pan, remove foil and cut into 1 inch squares.
• Store in an airtight container.

EASY CHRISTMAS EGGNOG FUDGE (NO THERMOMETER!)

Steps:

• Line a 9x9-inch pan with aluminum foil; set aside.
• In a heavy bottomed saucepan, add eggnog and sugar, bring to a rolling boil over medium to med-high heat (watch that mixture does not boil over the pot, if boiling to hard, turn down heat slightly, but continue a rapid boil), stirring constantly; boil for 2 minutes (this must be timed for exactly 2 minutes).
• Remove from heat; stir in the marshmallows, cinnamon and pinch of nutmeg (if using).
• Put saucepan back on element; bring back to a rolling boil for another 6 minutes, stirring constantly, again, turn down the heat if mixture is boiling to hard.
• The mixture will start to turn a brown colour, which is normal.
• After boiling for the full 6 minutes; remove from heat; add the butter, vanilla chips and nuts.
• Stir rapidly, until mixture has a glossy appearance, and the chips and butter are well mixed.
• Pour the mixture into the prepared foil-lined pan.
• Cool at room temperature.
• Remove from pan lifting up sides of foil.
• Remove the foil from the fudge; cut in small squares.

FESTIVE EGGNOG FUDGE

Steps:

• Line a 9-inch square baking pan with aluminum foil, leaving an overhang on both sides. Grease aluminum foil with 1 teaspoon butter.
• Combine sugar, eggnog, and 1/2 cup butter in a large saucepan over medium heat; bring to a boil, stirring constantly. Boil for 5 minutes, stirring constantly. Remove from heat. Add vanilla candy pieces and marshmallow cream; mix until smooth. Stir in rum extract.
• Pour sugar mixture into the prepared baking pan. Sprinkle nutmeg lightly on top. Cool to room temperature, about 30 minutes. Score fudge into 36 pieces. Refrigerate until firm, about 1 hour.
• Lift up the ends of aluminum foil to remove fudge from the pan. Cut through scored lines with a large knife.

EGGNOG FUDGE

Steps:

• In a heavy saucepan, combine butter, eggnog and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 minutes or until mixture reaches 234°F (use candy thermometer).
• Remove from heat; add chocolate and nutmeg; stir until smooth. Add marshmallow creme, pecans and rum; mix well. Pour mixture into a 9-inch square pan lined with buttered foil. Cool completely; cut into 1 1/2-inch squares.
• Store in an airtight container in the refrigerator for up to one week.
• Microwave Instructions:.
• In a 4-quart microwave-safe bowl, microwave butter on high for 1 minute or until melted. Add eggnog and sugar; mix well and microwave 6 minutes or until mixture comes to a rolling boil; stirring after 3 minutes.
• Scrape sides of bowl and mix well, continue microwaving 9 minutes more, scraping bowl and mixing after each 3 minutes, stir in chocolate until melted; continue as directed above.

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.