|Jeffrey's Eggnog Fudge|
So, as I was saying...
This past week has been one of abundance in so many ways - time with my family, great food, time to relax, read, and even knit! As I look back upon all of the terrific foods that have been served and available all of this week, there's one in particular that I am eager to share with you. Fudge. But not your run-of-the-mill, chocolate fudge. Eggnog fudge. My son Jeff's contribution to Christmas dinner was home-made eggnog fudge. It was such a wonderful dessert, with a silken creaminess that you hope to find in a piece of fudge, and the subtle yet distinct flavors of eggnog. I asked him for the recipe and am very happy to post it here for you. But first, some photos of our Christmas morning - as magical as a Christmas morning could be, finding the season's first blanketing of snow as day broke. I made my way downstairs to my daughter's home before the boys came down. What a joy to be there as Henry shouted to Peter, "He DID come, Peter. He did come! Santa was here!"
made by my son Jeffrey from a recipe
he found at inspiringpretty.com/2012/12/12/eggnog-fudge
- 1/2 cup butter
- 3/4 cup eggnog (full-fat will make it creamier)
- 2 cups sugar
- 10-12 ounces chopped white chocolate (chips are fine)
- 7 ounces marshmallow creme
- 1 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 2 teaspoons vanilla extract
- Line a 9x9 pan (or 8x8 depending on your desired thickness) with wax paper or foil. Set aside.
- Combine butter, eggnog, and sugar in a medium saucepan. Bring to a boil over medium heat stirring occasionally. Once boiling, reduce heat a bit. Using a candy thermometer, continue cooking until temperature reaches 234 degrees (soft ball stage). NOTE: I constantly stir with a wire whisk during this time, but this recipe does not call for that. Personal preference, and it does get hot!
- Remove from heat and stir in white chocolate. Continue stirring until chocolate is completely melted and blended in. Add in marshmallow creme, nutmeg, cinnamon and vanilla.
- Spread into prepared pan. Sprinkle the top with a bit more nutmeg if desired.
- Let cool at room temperature completely before removingfrom pan and cutting into squares.
- Store at room temperature for up to a week or in refrigerator for up to 3 weeks.