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.
- 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)
- Line a 9x9 inch pan with parchment paper, large enough that it hangs over the sides.
- Mix the sugar, sweetened condensed milk, and butter together and cook until mixture comes to a boil, stirring frequently.
- Boil for 5 minutes, stirring constantly. Make sure to stir all the way to the bottom to avoid hot spots and burning.
- Remove from heat and add the nutmeg and brandy flavoring. Stir in white chocolate chips and marshmallow creme.
- Stir ingredients until 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.
- 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.
- Return to the refrigerator, then remove about 1 hour before serving time.
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.