Ingredients for Cherry Eggnog Fudge
- 2 cups granulated sugar
- Miniature Marshmallows
- 1 cup eggnog
- 1/2 cup (1 stick) unsalted butter
- Light Corn Syrup
- 1/4 teaspoon salt
- Semi Sweet Chocolate Chips
- 1/2 cup chopped pecans or walnuts
- Candied Cherry
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How to Make Cherry Eggnog Fudge
- Grease the sides of a heavy three-quart saucepan with butter.
- Add 2 cups granulated sugar, 1 cup mini marshmallows, 1 cup eggnog, 1/2 cup (1 stick) unsalted butter, 1/4 cup light corn syrup, and 1/4 teaspoon salt to the prepared saucepan.
- Cook over low heat, stirring constantly, until the sugar is completely dissolved.
- Increase the heat to medium and bring the mixture to a rolling boil.
- Continue cooking, stirring occasionally, until the mixture reaches 230°F (110°C) on a candy thermometer.
- Remove from heat and stir in 1 cup semi-sweet chocolate chips. Stir until completely melted and smooth.
- Gently fold in 1/2 cup chopped pecans or walnuts and 1/2 cup dried cherries.
- Pour the fudge mixture into an 8-inch square baking pan that has been buttered or lined with parchment paper.
- Let the fudge cool completely to room temperature.
- Refrigerate for at least 2 hours, or until firm.
- Cut into 36 squares and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
111g
Fat
17g
Carbs
10g
