EGGNOG FUDGE RECIPES
EGGNOG FUDGE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I experimented with many recipes featuring eggnog before coming up with this winning combination. —Richell Welch, Buffalo, Texas
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 60 minutes
Cook Time 0 minutes
Yield about 3-1/4 pounds.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 114 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 34mg sodium, CarbohydrateContent 15g carbohydrate (12g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
EASY CHRISTMAS EGGNOG FUDGE (NO THERMOMETER!) RECIPE ...
We have been making this fudge at the holiday season for years, if cooking time is followed directly this will produce a wonderful fudge that tastes just as good maybe even better than the fudge prepared with a candy thermometer but you won't need one for this! --- this is sure to become a favorite at the holiday season --- use only store-bought full-fat eggnog for this :)
Total Time 18 minutes
Prep Time 10 minutes
Cook Time 8 minutes
Yield 1 9x9 inch pan
Number Of Ingredients 8
Steps:
- Line a 9x9-inch pan with aluminum foil; set aside.
- In a heavy bottomed saucepan, add eggnog and sugar, bring to a rolling boil over medium to med-high heat (watch that mixture does not boil over the pot, if boiling to hard, turn down heat slightly, but continue a rapid boil), stirring constantly; boil for 2 minutes (this must be timed for exactly 2 minutes).
- Remove from heat; stir in the marshmallows, cinnamon and pinch of nutmeg (if using).
- Put saucepan back on element; bring back to a rolling boil for another 6 minutes, stirring constantly, again, turn down the heat if mixture is boiling to hard.
- The mixture will start to turn a brown colour, which is normal.
- After boiling for the full 6 minutes; remove from heat; add the butter, vanilla chips and nuts.
- Stir rapidly, until mixture has a glossy appearance, and the chips and butter are well mixed.
- Pour the mixture into the prepared foil-lined pan.
- Cool at room temperature.
- Remove from pan lifting up sides of foil.
- Remove the foil from the fudge; cut in small squares.
Nutrition Facts : Calories 4657.1, FatContent 169.7, SaturatedFatContent 64.5, CholesterolContent 234.7, SodiumContent 981.8, CarbohydrateContent 773.6, FiberContent 17, SugarContent 721.3, ProteinContent 51.8
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