Ho! Ho! Ho! Eggnog Fudge

Recipes in this PostEggnog Fudge

As the Christmas Holiday rapidly approaches, it’s time to get into the kitchen and make some Christmas memories. I have been making fudge for Christmas presents for years, but this time, I wanted to do something a little different. Spane really likes Eggnog, and I do, too. We were invited to a potluck Christmas party at Entrepreneurs and Professions, and I decided to make Jambalaya, Hot Dogs with Bacon appetizers, and wow everyone with the Eggnog Fudge.

Recipe: Eggnog Fudge

Summary: A perfect treat for the Holiday season.

Ingredients

Mis En Place Eggnog Fudge

Mis En Place Eggnog Fudge

  • 3 cups Sugar
  • 1 7-oz jar marshmallow creme
  • 1 can Sweetened Condensed Milk
  • 6 tablespoons Butter
  • 1 12-oz package good quality white chocolate chips
  • 1 teaspoon grated nutmeg
  • 1 teaspoon brandy flavoring
  • Dried cranberries for garnish (optional)

Instructions

  1. Line a 9×9 inch pan with parchment paper.
  2. Mix sugar, sweetened condensed milk and butter together and cook until mixture comes to a boil, stirring frequently.
  3. Boil for 5 minutes, stirring constantly. Make sure to stir all the way to the bottom to avoid hot spots and burning.
  4. Remove from heat and add the nutmeg and brandy flavoring. Stir in white chocolate chips and marshmallow creme.
  5. Stir ingredients until mixture is creamy and smooth. (An electric mixer may be used).
  6. Pour into the pan and cool until room temperature. Put in the refrigerator until completely set.
    Eggnog Fudge cooling

    Eggnog Fudge cooling

  7. Remove the parchment paper with fudge from the pan.
  8. Cut the fudge into squares. Top each one with a dried cranberry. Push the cranberry down a little so it will still to the fudge.
  9. Return to the refrigerator, then remove about 1 hour before serving time.

Quick notes

I suggest using flavoring instead of real liquor because the flavoring is more intense. Liquor, because of the temperature of the hot candy, could also cause a flare-up.

Preparation time: 1 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegetarian

Number of servings (yield): 12

Culinary tradition: USA (Traditional)

Calories: 1019

Fat: 216

Protein: 6.2

My rating 5 stars:  ★★★★★ 10 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Lemon Margarita Bavarian Creams

Recipes in this PostLemon Margarita Bavarian Creams

Did you know that July 24th is National Tequila Day? I’ve been looking at pictures of Margarita all day long. I’ve also been bemoaning the fact that I can’t find Agave wine anymore. Agave wine is made from the agave plant, from which tequila is also made. Since the wine is fermented, it does not have the same kick as tequila, which is distilled. But, it does have virtually the same taste, but doesn’t make you feel like you’re plastered after only one drink.

A Bavarian cream is a classic French dessert, similar to pastry cream, but is thickened with gelatin instead of flour. Usually, it is served in a mold, and decorated with Crème Chantilly. So, there you have the inspiration for my Lemon Margarita Bavarian Creams.

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Eggnog French Raisin Toast – Noël en Juillet

Recipes in This Post
Eggnog French Raisin Toast - Christmas in July

Eggnog French Raisin Toast – Christmas in July

One of my favorite things about the Christmas season is eggnog. Spane and I love eggnog. I like mine with a little Jack Daniels, Spane likes his plain. If we have any left, I make French Toast with it. Well, it’s July now, and no hope of going to the market and getting eggnog.

What do you do when there is no eggnog at the store? You make your own. Some eggnog tastes strange – last year I wound up giving one I didn’t like to an unsuspecting neighbor – they liked it, so no harm done. Based on what I made today, I’m confident that this Christmas, I’ll be making my own eggnog. I have a friend who raises chickens, and always has fresh eggs – he even has a big orange chicken that I am waiting to get old – I’ve named her Coq au Vin (seriously).

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