Ingredients for Eggnog Fudge
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter
- Eggnog
- 1 cup marshmallow creme
- White Chocolate
- Rum Extract
- Pecans
- Maraschino Cherry
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How to Make Eggnog Fudge
- Line an 9x9 inch square baking pan with foil, leaving an overhang on the sides for easy removal.
- Lightly butter the foil.
- In a medium saucepan, combine 1 cup granulated sugar, 1/2 cup (1 stick) unsalted butter, and 1 cup eggnog.
- Bring the mixture to a rolling boil over medium heat, stirring constantly with a wooden spoon or heat-resistant spatula.
- Continue boiling, stirring constantly, for exactly 5 minutes. Be diligent about the stirring to prevent burning.
- Remove the saucepan from the heat.
- Stir in 1 cup marshmallow creme, 1 cup semi-sweet chocolate chips (or 6 ounces of chopped chocolate), and 1 teaspoon vanilla extract until completely smooth and melted.
- Gently fold in 1/2 cup chopped nuts (walnuts or pecans recommended) and 1/4 cup chopped candied cherries.
- Spread the fudge evenly in the prepared pan.
- Refrigerate for at least 1 hour, or until completely set.
- Lift the fudge from the pan using the foil overhang.
- Cut into squares and serve.
- Store leftover fudge in an airtight container in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
71g
Fat
12g
Carbs
7g
