Eggnog Fudge

Jeffrey's Eggnog Fudge

It's been a nice break from work, spending more than a week at home with my family.  Unfortunately, I've been sick much of this week, and my computer  has been behaving badly, so I am not able to get on and post whenever I'd like.  I tried this morning, and so far so good, though it may shut down without any warning.  I'll just keep going until I can't! - Update - it shut down as I wrote this - it's now a day later and after many attempts, I'm back on!  Oops - and back off.  This post has taken  HOURS to complete!

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!"

A very happy 2013 to all of you!

EGGNOG FUDGE
made by my son Jeffrey from a recipe
he found at inspiringpretty.com/2012/12/12/eggnog-fudge

Ingredients:

• 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

Directions:

• 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.