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!
Ingredients
- 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)
Directions
- 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.
This is totally low-fat, right?
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Of course! 😉
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I’m back, printing it out! 🙂 Looking forward to this one 🙂
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Enjoy. It’s yummers!!!!
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This is great–I’ve been looking for some show-stopper type recipes for the holidays as I will have a ton of relatives to entertain. Thanks so much!
Angela @ The Bookshelf Muse
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you’re welcome! You will definitely enjoy this recipe.
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