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© 2016 Beverly Holtzem

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Better than eggnog fudge

January 25, 2019

 

 

Eggnog is pretty good.  Not the best thing that has come out of culinary minds, but tolerable.  This fudge is better.  If you don't even like eggnog I would wager that you would like this fudge.  It is Christmas in one bite, so velvety smooth, with a hint of eggnog, not too much.  It also doesn't have that texture that feels like you're drinking sludge.  

 

Can you tell I'm not the biggest fan?  

 

This recipe is a bit harder than the Hot Cocoa Fudge.  You will need a candy thermometer, and you will need to watch this cook, like a hawk. 5 degrees over and it's caramels.  5 degrees under and you have marshmallows.  

 

High altitude.  You MUST subtract 2 degrees for every 1,000 feet above sea level.  I am at 5,280 feet (rounding to 5,000).  The recipe calls for you to cook it to 234 degrees.  I cooked it to 224 (2 degrees x 5,000 feet = 10 degrees).  

 

If you're used to cooking with a candy thermometer, you know what to expect.  If you have never done it, why not try now?  It seems scary but it's easier than you might think.  Go for the challenge!

 

You can buy a candy thermometer that has an alarm setting for the temperature you need to reach.  It's very handy, I would highly recommend it.

 

 

 

 

 

 

Eggnog Fudge

 

Ingredients

  • 1/2 cup Butter

  • 3/4 cup Eggnog

  • 2 cups Sugar

 

  • 1 - 12 oz bag white chocolate chips

  • 7 oz Marshmallow Creme

  • 1 tsp Nutmeg

 

  • 2 tsp Vanilla extract, or vanilla bean paste (what I prefer)

     

     

     

     

     

     

     

     

 

Instructions

  1. Line a 9x9 pan with parchment.

  2. Combine butter, eggnog and sugar in a pan and bring to a boil over medium heat.

  3. Cook until temperature reaches 234. (or whatever temp. you need at your altitude, see above.)

  4. Remove from heat and stir in white chocolate
    , marshmallow creme, until incorporated.

  5. Add vanilla and nutmeg.

  6. Spread into prepared pan.

  7. Dust top with more nutmeg.

  8. Allow to cool in fridge for 3-4 hours, cut and serve.

  9. Store in fridge, or at room temperature in an airtight container.

     

     

     

     

     

     

     

     

     

     

     

     

 

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