Ho! Ho! Ho! Eggnog Fudge

Ho! Ho! Ho! Eggnog 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.

Email Me the Recipe

Enter your email address and we will send it straight to your inbox.

Name *

Email *

I agree

• to receive future communication from The Good Plate

Get it!

Ho! Ho! Ho! Eggnog Fudge

A perfect treat for the Holiday season.

Print Pin Share Yum

Prep Time: 1 minute minute

Cook Time: 15 minutes minutes

Cooling time: 2 hours hours

Total Time: 2 hours hours 16 minutes minutes

Servings (slide to adjust): 16 servings

Chef Adrienne Boswell

Course: Dessert

Cuisine: American

Difficulty: Moderate

Newsletter: 2019-10-31

Calories per serving: 369kcal

Click here to add your own private notes.

Equipment

*

*8-inch glass baking dish

*

*Parchment Paper

If you purchase any of the products through these affiliate links, I get a few pennies that help keep The Good Plate open. I use these products myself and want you to be able to easily find them.

Cook ModePrevent your screen from going dark

Ingredients

1x2x3x

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

If you purchase ingredients through affiliate links noted *, I get a small commission for The Good Plate's pantry. These and other links are there for your convenience.

Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.

Instructions

Pictures OnPictures Off

• Prepare the mise en place
  
• Line an 8x8-inch pan with parchment paper large enough to hang over the sides.
• 3 cups Sugar, 1 can Sweetened Condensed Milk, 6 tablespoons unsalted butter
  Put a large saucepan on the stove. Mix the sugar, sweetened condensed milk, and butter together and cook until the mixture comes to a boil, stirring frequently.
• Boil for 5 minutes, stirring constantly. Make sure to stir to the bottom to avoid hot spots and burning.
• 1 teaspoon nutmeg, 1 teaspoon brandy flavoring, 1 7-oz jar marshmallow creme, 1 12-oz package white chocolate chips
  Remove from heat and add the nutmeg and brandy flavoring. Stir in white chocolate chips and marshmallow creme.
• Stir ingredients until the mixture is creamy and smooth. (An electric mixer may be used).
• Pour into the pan and cool until room temperature. Put in the refrigerator until completely set.
  
• Remove the parchment paper with fudge from the pan.
• Dried cranberries
  Cut the fudge into squares. Top each one with a dried cranberry. Push the cranberry down a little so it will still be in the fudge.to remain
• Return to the refrigerator, then remove about 1 hour before serving time.

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.

Nutrition

Serving: 1gCalories: 369kcalCarbohydrates: 65gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0gMonounsaturated Fat: 4gCholesterol: 18mgSodium: 31mgPotassium: 137mgFiber: 1gSugar: 62g

I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.

Got Questions? Let me know!Mention @arbpen or tag #arbpen!