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.
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- 3 cups Sugar
- 1 can Sweetened Condensed Milk
- 6 tablespoons 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
- 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 ButterPut 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 chipsRemove 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 cranberriesCut 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.