Try this eggnog fudge recipe for a festive addition to your holiday dessert table. Made with white chocolate, eggnog, marshmallow cream, nutmeg, and cinnamon, it's spicy and rich — and worth every nibble!
Ingredients
- white sugar: 2 cups
- unsalted butter: 0.75 cup
- eggnog: 0.66667 cup
- ground nutmeg: 2 tsp
- ground cinnamon: 1 tsp
- ounces white chocolate: 12 piece (chopped)
- marshmallow cream: 1 jar (7 ounce jar)
- walnuts: 0.25 cup (chopped)
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Grease a 9-inch square pan and set aside.
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Combine sugar, butter, eggnog, nutmeg, and cinnamon in a large saucepan; attach a candy thermometer to the pan. Bring to a boil, stirring occasionally to melt the butter.
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Cook, without stirring, until mixture reaches 235 degrees F (113 degrees C), 6 to 10 minutes, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed onto a flat surface.
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Remove from the heat and stir in white chocolate, marshmallow cream, walnuts, and vanilla. Beat mixture with a wooden spoon until fluffy and the glossy surface starts to dull. Spoon mixture into the prepared pan and spread in an even layer. Let cool completely, 2 to 3 hours, before cutting into 64 squares for serving.
