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:
covered percent of daily need
Related Videos:
Eggnog Fudge Recipe - Amy Lynn's Kitchen
