Secret Eggnog Fudge Recipes

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.

SECRET EGGNOG FUDGE

Steps:

• 1. Line a 9x9 pan with aluminum foil; set aside. In a heavy-bottomed saucepan, combine eggnog and sugar; stirring constantly, bring to a rolling boil over medium to medium-high heat. Boil for exactly 2 minutes. Watch that the mixture does not boil over the pot; if it's boiling too hard, turn down the heat slightly, but continue a rapid boil.
• 2. Remove from heat. Stir in the marshmallows, cinnamon and a pinch of nutmeg until marshmallows have melted and are well combined. Return to saucepan to heat; bring back to a rolling boil for 6 minutes, stirring constantly. Again, turn down the heat if the mixture threatens to boil over. The mixture will start to turn a brown color, which is normal.
• 3. After boiling for the full 6 minutes, remove from heat. Add the butter, white chocolate chips and almonds. Beat until the mixture has a glossy appearance and the chips and butter are mixed in well.
• 4. Pour the mixture into the prepared foil-lined pan. Cool to room temperature. Remove from pan, using sides of foil as handles. Peel the foil away from the fudge and cut into small squares. Makes 15 servings.

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.