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Eggnog Fudge

TOTAL TIME: Prep: 1 hour + cooling YIELD: about 3-1/4 pounds.
I experimented with many recipes featuring eggnog before coming up with the winning combination that is eggnog fudge. —Richell Welch, Buffalo, Texas

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

  • 1. Line a 13x9-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.
  • 2. Remove from the heat. Stir in chips until melted. Stir in the marshmallow creme, walnuts and vanilla.
  • 3. 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.

Nutrition Facts

1 piece: 56 calories, 3g fat (1g saturated fat), 5mg cholesterol, 14mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 0 protein.

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