Creamy Eggnog Fudge
Creamy Eggnog Fudge is a side dish that serves 8. For $1.85 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 699 calories, 4g of protein, and 34g of fat. Plenty of people made this recipe, and 226 would say it hit the spot. It is brought to you by Allrecipes. From preparation to the plate, this recipe takes approximately 20 minutes. If you have marshmallow cream, white chocolate, white sugar, and a few other ingredients on hand, you can make it. It is perfect for Christmas. It is a good option if you're following a gluten free diet. Taking all factors into account, this recipe earns a spoonacular score of 13%, which is not so amazing. Similar recipes include Eggnog Fudge, Eggnog Fudge, and Eggnog Fudge.
Servings: 8
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
3/4 cup butter
2/3 cup eggnog
1 teaspoon ground cinnamon
2 teaspoons ground nutmeg
1 (7 ounce) jar marshmallow cream
1 teaspoon vanilla extract
1/4 cup chopped walnuts
12 ounces white chocolate, chopped
2 cups white sugar
Equipment:
frying pan
candy thermometer
sauce pan
Cooking instruction summary:
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, vanilla, and walnuts. 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.Kitchen-Friendly View
Step by step:
1. Grease a 9 inch square pan and set aside.
2. 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.
3. 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.
Nutrition Information:
covered percent of daily need
