Candy Recipes

Eggnog Fudge

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Ingredients

  • 1/8 cup butter (1/4 stick)
  • 3 cups granulated sugar
  • 1 cup eggnog (full strength - no light eggnogs*)
  • 6 ounces white chips (about 1/2 package) or 6 ounces butterscotch chips (about 1/2 package)
  • 1 1/2 cups miniature marshmallows
  • 1 cup almonds, chopped (optional)
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon

Instructions

  1. Line a 9 inch square pan with aluminum foil and set aside.
  2. Keep butter chilled in the refrigerator.
  3. Spray sides of a large saucepan with butter flavor nonstick spray.
  4. Heat eggnog and sugar at medium setting. Bring to a rolling boil (medium to medium-high heat) while stirring constantly with a wooden spoon. Boil for 2 full minutes by the clock.
  5. Now fold in the marshmallows, cinnamon and nutmeg; the boil will probably stop until the marshmallows completely dissolved. Bring back to a rolling boil for another 6 full minutes by the clock (start timing once the boil resumes). Stir continuously.
  6. The mixture will start to turn brown during the boil. If you get brown flakes in the mixture, turn down the heat a little.
  7. Remove from heat and add the butter, chips, and nuts. Stir like crazy until thoroughly mixed or until it starts to lose its glossy appearance.
  8. Pour into prepared pan. At this point you may want to sprinkle a little nutmeg on the surface.
  9. Cool at room temperature.
  10. Remove from pan, remove foil, cut into squares.

Notes

* Light eggnog contains more water than full body eggnog and may require an additional boiling (before the addition of marshmallows). Since this is difficult to judge for the novice fudge maker, I recommend you only use full strength eggnog.

Attribution

Posted by Marla at Recipe Goldmine 10/30/2001 7:49 am.



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