Wednesday, December 11, 2013

Egg Nog Fudge - Encore!

Who doesn't like fudge? No one I know. Fudge is the perfect little package of sweet, creamy, and satisfying. A little goes a long way. Just one 1-inch square of fudge is all I need for a luxurious indulgence. Last year I posted this recipe, one that my son Jeffrey made and shared for Christmas. It does taste like egg nog - you'll just have to try it to know. But you don't have to wait. Here's an encore of that great recipe, just in time for your cookie and candy platters, or as a sweet remembrance for someone special. 

made by my son Jeffrey from a recipe
he found at

  • 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.