Tis' The Season For -
Egg Nog Fudge
Ho, Ho, Ho! You were probably taught the same thing I was taught, right? On Christmas Eve, you leave milk and cookies for Santa before you go to bed! Now, where did that little chore of an idea come from you ask? Well, here's one opinion: The Truth About Milk & Cookies for Santa.
Guess what? There is something better to leave for Santa than milk and cookies. And it is called Egg Nog Fudge! Now, it may leave Santa with just a few more calories than the old standard of milk and cookies, but he does have a long night ahead of him to work it off.
For a little history on Egg Nog (or Eggnog), click here: Eggnog. For a little history on Fudge, click here: Fudge. So after checking out the history of Eggnog and Fudge, what better combination of tasty goodness could there be to kick off the Holiday Season than Egg Nog Fudge! This original recipe is courtesy of Joan from Chocolate, Chocolate and more... which I modified just a bit. This is a simple little treat to prepare, so Are You Ready!
Let's Try It!
- 1/2 c. butter softened
- 2 tbsp. heavy whipping cream
- 3/4 c. eggnog
- 2 c. sugar
- 10-12 oz. chopped white chocolate or white chocolate chips
- 1 7 oz. jar Marshmallow Creme
- 1 tsp. nutmeg
- 2 tsp. vanilla extract
Preparation:
1. Line either a 9x9 or 8x8 baking pan with foil. Butter foil well & set aside.
2. Combine butter, eggnog, cream & sugar in a heavy medium saucepan. Bring to a boil over medium heat stirring occasionally.
3. Once boiling, reduce heat a bit & continue cooking & stirring until the sauce reaches 'soft ball stage' or using a candy thermometer the temperature of the sauce reaches 234 degrees. This takes approximately 20 minutes.
4. Remove from heat & stir in white chocolate until it is completely melted & blended in.
5. Add in marshmallow, nutmeg & vanilla. Stir until smooth.
6. Spread & smooth mixture into prepared foil lined pan.
7. Garnish with more nutmeg if desired & let cool at room temperature completely.
8. Remove fudge from pan & cut into squares. Fudge can be stored in refrigerator for up to 3 weeks.
Now, enjoy your Egg Nog Fudge! And what I'm thinking to "Kick It Up A Notch"... Maybe I'll make this little treat again and throw in some chopped pecans and maybe a tablespoon or two or three or four or more... of Spiced Rum!
Remember, add a few more minutes to your gym workout in order to manage these pesky Holiday calories!
1. Line either a 9x9 or 8x8 baking pan with foil. Butter foil well & set aside.
3. Once boiling, reduce heat a bit & continue cooking & stirring until the sauce reaches 'soft ball stage' or using a candy thermometer the temperature of the sauce reaches 234 degrees. This takes approximately 20 minutes.
4. Remove from heat & stir in white chocolate until it is completely melted & blended in.
5. Add in marshmallow, nutmeg & vanilla. Stir until smooth.
7. Garnish with more nutmeg if desired & let cool at room temperature completely.
8. Remove fudge from pan & cut into squares. Fudge can be stored in refrigerator for up to 3 weeks.
Now, enjoy your Egg Nog Fudge! And what I'm thinking to "Kick It Up A Notch"... Maybe I'll make this little treat again and throw in some chopped pecans and maybe a tablespoon or two or three or four or more... of Spiced Rum!
Remember, add a few more minutes to your gym workout in order to manage these pesky Holiday calories! 
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