Eggnog Fudge Recipe

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Eggnog Fudge Recipe

Prep: 1 hour + cooling

Yield: 58 Servings

60 60

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 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.

Nutritional 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.

Originally published as Eggnog Fudge in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p76

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Eggnog Fudge

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Reviewed on Jan. 19, 2012 by carrie58

excellent, a real hit at Christmas especially!!

Reviewed on Dec. 21, 2011 by gerrykg

FUDGE CRUMBLES WHEN CUTTING IT -- MADE IT TWICE AND SAME THING HAPPENED BOTH TIMES.

Reviewed on Dec. 05, 2010 by rroudebush

I have used this recipe for about 3-4 years now, and it never fails to get rave reviews. I usually make a double batch, because people request that I bring it to holiday gatherings so much! Top notch fudge!