Eggnog Fudge
If you have around 42 minutes to spend in the kitchen, Eggnog Fudge might be an amazing gluten free recipe to try. This recipe makes 30 servings with 164 calories, 1g of protein, and 8g of fat each. For 44 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe from Recipe Girl has 19861 fans. A mixture of nutmeg, rum extract, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. Christmas will be even more special with this recipe. It works well as an inexpensive hor d'oeuvre. This recipe is typical of European cuisine. Overall, this recipe earns a not so great spoonacular score of 11%. Similar recipes include Eggnog Fudge, Eggnog Fudge, and Eggnog Fudge.
Servings: 30
Preparation duration: 30 minutes
Cooking duration: 12 minutes
Ingredients:
10.5 ounces white chocolate bars, chopped into small pieces
3/4 cup dairy eggnog
2 cups granulated white sugar
1 7-ounce jar marshmallow creme
1/2 teaspoon freshly grated nutmeg, plus a little more for the top of the fudge
1 teaspoon rum extract
1/2 cup salted butter
Equipment:
aluminum foil
frying pan
candy thermometer
sauce pan
wooden spoon
Cooking instruction summary:
1. Line an 8 or 9-inch square pan with foil and let it hang over the sides. Butter the foil.2. In a heavy, 3-quart saucepan combine sugar, butter and eggnog. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.3. Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle a little freshly ground nutmeg on top. Let stand at room temperature until cooled. Refrigerate if you'd like to speed up the process.4. When completely cool, cut into squares. Store in a covered container.
Step by step:
1. Line an 8 or 9-inch square pan with foil and let it hang over the sides. Butter the foil.
2. In a heavy, 3-quart saucepan combine sugar, butter and eggnog. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234°F, stirring constantly to prevent scorching.
3. Remove from heat.
4. Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle a little freshly ground nutmeg on top.
5. Let stand at room temperature until cooled. Refrigerate if you'd like to speed up the process.
6. When completely cool, cut into squares. Store in a covered container.
Nutrition Information:
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