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Eggnog Fudge

I experimented with many recipes featuring eggnog before coming up with this winning combination.

58 ServingsPrep: 1 hour + cooling

Ingredients

1 tablespoon plus 3/4 cup butter, softened, divided
3 cups sugar
2/3 cup eggnog
2 tablespoons heavy whipping cream
1 package (10 to 12 ounces) white baking chips
1 cup marshmallow creme
1 cup finely chopped walnuts
2 teaspoons vanilla extract

Directions

Line a 13-in. x 9-in. pan with foil and grease the foil with 1
tablespoon butter; set aside. In a large saucepan, combine the
sugar, eggnog, cream and remaining butter. Bring to a boil over
medium heat, stirring constantly. Reduce heat; cook until a candy
thermometer reads 238° (soft-ball stage), stirring occasionally.
Remove from the heat. Stir in chips until melted. Stir in the
marshmallow creme, walnuts and vanilla.
Spread into prepared pan. Cool to room temperature. Using foil, lift
fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store
in an airtight container in the refrigerator. Yield: about 3-1/4
pounds.

Editor's Note: This recipe was tested with commercially prepared eggnog. We recommend that you test your candy thermometer

2 of 2

Eggnog Fudge (continued)

Editor's Note: before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutrition Facts: 1 serving (2 pieces) equals 114 calories, 6 g fat (3 g saturated fat), 10 mg cholesterol, 34 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.