Okay, I know this is a writer’s blog, but hey, I do other stuff than write (sometimes). Cooking is another hobby of mine and I love to experiment with different recipes. A few years ago, I came across a scrumpdillyicious recipe for White Chocolate Eggnog Fudge, and yes, it’s as rich as it sounds. It is also heavenly. In the past few days, I have had numerous requests from several peeps to hand over the recipe because they want to make it for their family and friends. As it’s not a family secret, (I pulled it off the internet somewhere), I figured what the heck, so here you have it. Enjoy!
- 2 cups white sugar
- 3/4 cup butter
- 2/3 cup eggnog
- 2 teaspoons ground nutmeg
- 1 teaspoon ground cinnamon
- 12 ounces white chocolate, chopped
- 1 (7 ounce) jar marshmallow cream
- 1 teaspoon rum (or vanilla) extract
- 1/4 cup chopped pecans (or walnuts)
- Grease a 9 inch square pan and set aside.
- Combine the sugar, butter, eggnog, nutmeg, and cinnamon in a large saucepan. Bring to a boil, stirring occasionally to melt the butter. Once the mixture reaches a rolling boil, stop stirring, and clip a candy thermometer onto the pan.
- Heat mixture to 235 degrees F (113 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Remove the pan from the heat and stir in the white chocolate pieces, marshmallow cream, extract, and nuts. Beat the mixture with a wooden spoon until fluffy and it starts to lose its gloss. Spoon into the prepared pan, spreading evenly. Cool completely, then cut into small squares for serving.