Ingredients for Cherry Eggnog Fudge 2
- 2 cups granulated sugar
- 1 cup miniature marshmallows
- 1 cup eggnog
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- 1/2 cup candied maraschino cherries
- 12 ounces white chocolate chips
- 1/2 cup (1 stick) unsalted butter
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How to Make Cherry Eggnog Fudge 2
- In a 3-quart saucepan, combine 2 cups granulated sugar, 1 cup mini marshmallows, 1 cup eggnog, 1/2 cup (1 stick) unsalted butter, 1/2 cup light corn syrup, and 1/4 teaspoon salt.
- Cook over low heat, stirring constantly, until the sugar is completely dissolved and the mixture is smooth.
- Increase heat to medium. Clip a candy thermometer to the side of the pan and cook, stirring frequently, until the mixture reaches 230°F (soft-ball stage).
- Remove from heat and stir in 12 ounces of white chocolate chips until melted and smooth.
- Gently fold in 1/2 cup chopped pecans and 1/2 cup candied cherries.
- Pour the fudge into an 8-inch square baking pan lined with parchment paper (for easy removal).
- Refrigerate for at least 2 hours, or until firm. Cut into 1-inch squares and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
113g
Fat
12g
Carbs
10g
