Eggnog Fudge Recipe
The holidays just aren't the same without homemade fudge, and this Eggnog Fudge made from a traditional recipe is a sweet and easy Christmas dessert.
Servings 100 pieces
- 2 cups sugar
- ½ cup butter cut into small pieces
- ¾ cup eggnog
- 11 ounces white chocolate chips
- 1 7 ounce jar marshmallow creme
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
Line an 8 inch square pan with parchment paper. Set aside.
In a medium sized pot over medium high heat, combine sugar, butter, and eggnog. Allow to come to a full boil while stirring to avoid scorching until the mixture reaches 234 degrees F. As soon as the mixture hits temperature, remove it from heat and stir in the white chocolate until it has fully melted. Add the marshmallow creme, vanilla extract, and nutmeg and stir until smooth.
Immediately pour into prepared pan and allow to fully cool at room temperature. When ready to cut, transfer to a cutting board and use a sharp knife to cut into 10x10 rows. You can soak the knife in a glass of hot water and wipe clean in between cuts, if desired.
Store in an airtight container in the refrigerator or freeze. Best if eaten within three weeks.
Calories: 48kcal | Carbohydrates: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 11mg | Potassium: 12mg | Sugar: 7g | Vitamin A: 35IU | Vitamin C: 0.1mg | Calcium: 9mg