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Eggnog Fudge recipe

The addition of real eggnog gives this traditional white chocolate fudge an extra rich texture and distinct holiday flavor.

Eggnog Fudge II

1/2 cup (1 stick) butter
3/4 cup eggnog
2 cups sugar
10 ounces white chocolate, coarsely chopped
1/2 teaspoon ground nutmeg
1 (7 ounce) jar Marshmallow Creme
1 cup pecans, chopped
1 teaspoon rum or rum extract

In a heavy saucepan, combine butter, eggnog and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly.

Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 minutes, or until mixture reaches 234 degrees F (soft ball stage).

Remove from heat; add chocolate and nutmeg; stir until smooth. Add Marshmallow Creme, pecans and rum; mix well.

Pour mixture into a 9-inch square pan lined with buttered foil. Cool completely; cut into 1 1/2-inch squares.

Store in an airtight container in the refrigerator for up to 1 week.

Recipe and photograph provided courtesy of the Wisconsin Milk Marketing Board, Inc. Used with permission.