Eggnog Fudge

Need a gluten free hor d'oeuvre? Eggnog Fudge could be a great recipe to try. One portion of this dish contains roughly 0g of protein, 3g of fat, and a total of 74 calories. This recipe serves 64. For 20 cents per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. This recipe from Brown Eyed Baker requires salt, granulated sugar, white chocolate, and rum extract. It will be a hit at your Christmas event. This recipe is liked by 5639 foodies and cooks. From preparation to the plate, this recipe takes about 8 hours and 30 minutes. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 1%. If you like this recipe, take a look at these similar recipes: Eggnog Fudge, Eggnog Fudge, and Eggnog Fudge.

Servings: 64

Preparation duration: 5 minutes

Cooking duration: 15 minutes

 

Ingredients:

¾ cup eggnog

2 cups granulated sugar

1 7-ounce jar marshmallow creme

1 teaspoon rum extract

Pinch salt

½ cup unsalted butter

10½ ounces white chocolate, chopped

Equipment:

baking paper

frying pan

candy thermometer

sauce pan

wooden spoon

Cooking instruction summary:

1. Line an 8-inch square pan with parchment paper and let it hang over the side; set aside.2. In a heavy 3-quart saucepan, combine the sugar, butter, eggnog and salt over medium heat. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes, until a candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching. Remove from heat.3. Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle a little freshly ground nutmeg on top. Let stand at room temperature until cooled, then refrigerate overnight until firm.4. When completely cool, cut into squares. Store in a covered container in the refrigerator.

 

Step by step:


1. Line an 8-inch square pan with parchment paper and let it hang over the side; set aside.

2. In a heavy 3-quart saucepan, combine the sugar, butter, eggnog and salt over medium heat. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes, until a candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching.

3. Remove from heat.

4. Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle a little freshly ground nutmeg on top.

5. Let stand at room temperature until cooled, then refrigerate overnight until firm.

6. When completely cool, cut into squares. Store in a covered container in the refrigerator.


Nutrition Information:

Quickview
74k Calories
0.42g Protein
3g Total Fat
11g Carbs
0% Health Score
Limit These
Calories
74k
4%

Fat
3g
5%

  Saturated Fat
1g
12%

Carbohydrates
11g
4%

  Sugar
11g
12%

Cholesterol
6mg
2%

Sodium
6mg
0%

Get Enough Of These
Protein
0.42g
1%

Calcium
13mg
1%

Vitamin B2
0.02mg
1%

Phosphorus
11mg
1%

Vitamin A
51IU
1%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

Eggnog Fudge Recipe - Amy Lynn's Kitchen

 

Suggested for you

Vegetable Swiss Casserole
Garden Veggie Marinara Sauce
Mango Slaw
pumpkin hummus quesadillas
The Attention Cocktail from The Hawthorne
Breakfast Pita
Cranberry chia grilled cheese sandwich
Slow Cooker BBQ Country Style Ribs
Harissa Chickpeas With Fried Eggs
No-Bake Cheesecake with Nectarines and Blueberries
Food Trivia

London has more Indian restaurants than Mumbai or Delhi.

Food Joke

Why are oranges like bells? You can peel both of them.

Popular Recipes
Asian Dumplings

Fifteen Spatulas

Pineapple Mango Vitamin C Booster Smoothie (vegan, GF)

Averie Cooks

Healthy Reese’s Oatmeal (gluten free, vegan)

Desserts with Benefits

White Bean Puree with Brown Butter

The Kitchen McCabe

Dreamy Chai Rice Pudding

Foodista