Brandy's Baking: White Chocolate Eggnog Fudge

Thursday, December 6, 2012

White Chocolate Eggnog Fudge

1:49 PM | Posted by Brandy K | | Edit Post

I'm not sure about you, but growing up eggnog was something that was just so outrageously disgusting that I never gave it more than a passing thought. Even now, I'm a little unsure of it. I think it's the name...eggnog. Eggnog. EggNog. Egg Nog.

It just doesn't invoke the thought that it's going to taste delicious. :) So! My approach with eggnog is the same as it is with buttermilk. They both smell really good, they both are awesome to bake with, BUT no freakin' way am I sitting down with a glass of either one to...gulp...drink. ewww.

Since eggnog is so tasty to bake with, I made White Chocolate Eggnog Fudge! It's so creamy and yummy! In the process, I finally made friends with my candy thermometer. I'm so proud.

Make some! Don't leave out the nutmeg, it's so, so good.

Oh and by the way...my little blog and my Jelly Donut Muffins were mentioned in an article in the Huffington Post last week. Squeee!!

Make some fudge, ya'll!

White Chocolate Eggnog Fudge

by Brandy's Baking

Ingredients

2 cups granulated sugar
½ cup unsalted butter
¾ cup eggnog
Pinch salt
11 ounces white chocolate chips (good quality...i.e. Ghirardelli)
½ teaspoon freshly grated nutmeg, plus a little more for dusting the top of the fudge
One 7-ounce jar marshmallow creme
1 teaspoon rum extract

Instructions

1. Line an 8-inch square pan with parchment paper and let it hang over the side; set aside.

2. In a heavy 3-quart saucepan, combine the sugar, butter, eggnog and salt over medium heat. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes, until a candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching. Remove from heat.

3. Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle a little freshly ground nutmeg on top. Let stand at room temperature until cooled, then refrigerate overnight until firm.

4. When completely cool, cut into squares. Store in a covered container in the refrigerator.

Recipe slightly adapted from: Brown-Eyed Baker

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