Ingredients for White Chocolate Eggnog Fudge
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter
- Dairy Eggnog
- White Chocolate
- 1/4 teaspoon ground nutmeg
- 1 cup marshmallow creme
- Pecans
- 1 teaspoon rum extract
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How to Make White Chocolate Eggnog Fudge
- Yield: 2-1/2 lbs
- In a heavy 2-1/2 to 3-quart saucepan, combine 2 cups granulated sugar, 1 cup (2 sticks) unsalted butter, and 1 cup eggnog.
- Bring to a full rolling boil over medium-high heat, stirring constantly with a wooden spoon or heat-resistant spatula.
- Continue boiling for 8-10 minutes, stirring constantly, until a candy thermometer registers 234°F (soft-ball stage).
- Remove from heat immediately.
- Stir in 12 ounces of white chocolate chips and 1/4 teaspoon ground nutmeg until the chocolate is completely melted and smooth.
- Add 1 cup marshmallow creme, 1/2 cup chopped pecans or walnuts (or your favorite nut), and 1 teaspoon rum extract.
- Beat vigorously with a wooden spoon or electric mixer until the mixture is well blended and slightly thickened.
- Pour into a buttered 8x9 inch baking pan.
- Let cool completely at room temperature. If the fudge is too soft, chill in the refrigerator for 30-60 minutes.
- Once firm, cut into squares and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
69g
Fat
16g
Carbs
6g
