Eggnog Fudge
Courtesy of Wisconsin Milk Marketing Board 24 Servings • 10 Min. Prep Time • 20 Min. Cook Time| Ingredients |
|---|
| 1/2 c. butter |
| 3/4 c. eggnog |
| 2 c. sugar |
| 1 1/4 c. (10 oz.) white chocolate bars, broken into pieces |
| 1/2 tsp. ground nutmeg |
| 1 (7 oz.) jar marshmallow crème |
| 1 c. chopped pecans |
| 1 tsp. rum or rum extract |
Directions:
1. In a heavy saucepan, combine butter, eggnog, and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 min. or until mixture reaches 234°F (use candy thermometer).
2. Remove from heat; add chocolate and nutmeg; stir until smooth. Add marshmallow creme, pecans and rum; mix well. Pour mixture into a 9 in. square pan lined with buttered foil. Cool completely; cut into 1 1/2 in. squares. Store in an airtight container in the refrigerator for up to one week.
3. Microwave Instructions:
In a 4 qt. microwave-safe bowl, microwave butter on high for 1 min. or until melted. Add eggnog and sugar; mix well and microwave 6 min. or until mixture comes to a rolling boil; stirring after 3 min.
Scrape sides of bowl and mix well, continue microwaving 9 min. more, scraping bowl and mixing after each 3 min., stir in chocolate until melted; continue as directed above.
