Ingrédients pour Eggnog Fudge
- Eggnog
- 1 cup granulated sugar
- Miniature Marshmallows
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg + 1/4 teaspoon for sprinkling
- 1/2 cup (1 stick) unsalted butter
- Butterscotch Chips
- Almonds
- Butter Flavored Cooking Spray
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Comment préparer Eggnog Fudge
- Line a 9x9 inch square baking pan with aluminum foil, leaving an overhang on the sides for easy removal. Set aside.
- Lightly spray a large, heavy-bottomed saucepan with butter-flavored nonstick cooking spray.
- In the saucepan, combine 2 cups eggnog and 1 cup granulated sugar. Bring to a rolling boil over medium heat, stirring constantly with a wooden spoon.
- Reduce heat to the lowest setting that maintains a gentle boil. Boil for exactly 2 minutes, stirring occasionally to prevent scorching or boiling over.
- Remove from heat and stir in 1 cup mini marshmallows, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg. The mixture may stop boiling as the marshmallows melt.
- Return the saucepan to the lowest heat and bring the mixture back to a rolling boil for another 6 minutes, stirring constantly. The fudge will begin to thicken and turn a light brown color. Reduce heat slightly if brown flakes appear.
- Remove from heat and immediately stir in 1/2 cup (1 stick) unsalted butter, 1 cup semi-sweet chocolate chips, and 1/2 cup chopped pecans (or nuts of your choice).
- Stir until the butter, chips, and nuts are completely melted and incorporated, and the fudge loses its glossy sheen.
- Pour the fudge into the prepared pan and sprinkle with an additional 1/4 teaspoon of ground nutmeg.
- Let cool completely at room temperature. This will take about 2-3 hours.
- Once cool, lift the fudge from the pan using the foil overhang. Remove the foil and cut into 1-inch squares.
- Store in an airtight container in the refrigerator for up to a week.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
3113g
Fat
336g
Carbs
270g
