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Eggnog Fudge

Total Time

Prep: 1 hour + cooling

Makes

about 3-1/4 pounds

I experimented with many recipes featuring eggnog before coming up with this winning combination. —Richell Welch, Buffalo, Texas
Eggnog Fudge Recipe photo by Taste of Home

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 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.
  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.
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.
Candy Thermometers
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.

Nutrition Facts

2 pieces : 114 calories, 6g fat (3g saturated fat), 10mg cholesterol, 34mg sodium, 15g carbohydrate (12g sugars, 0 fiber), 1g protein.

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