Fudge is probably my all-time favorite Christmas candy.
Except for a few years following the Christmas I ate so much of my grandmother’s fudge that I got sick. Really sick.
But seriously, it wasn’t my fault. I mean, if people leave stacks of candy and cookies around on tables, buffets, countertops, and anywhere else a kid can reach them without asking for permission first, you have to know it’s going to get eaten.
I ate a lot of it.
Needless to say, I was super excited when I found out that Tina’s Crazy Cooking Challenge this month involved posting fudge recipes. Sugar-coma heaven, here I come! Don’t know about the Crazy Cooking Challenge? Check it out:
And since I just recently attempted to make my own eggnog, I was especially thrilled when I stumbled on this recipe for White Chocolate Eggnog Fudge over at Not So Humble Pie. I adapted the recipe a bit to add crushed peppermints to the top, since I am basically a peppermint addict this time of the year.
This fudge was amazing! And even though the recipe entailed using a candy thermometer, it wasn’t hard at all. I used the leftover eggnog I’d made a few days before in this fudge–I’m not sure if it was my eggnog recipe, or if store-bought would have the same results, but this was the creamiest fudge I’ve ever eaten. Absolutely fabulous. It was also extremely smooth, and I loved the contrast of the crushed peppermints on top. Fudge perfection!
- 2 cups granulated sugar
- 1 stick unsalted butter
- ¾ cup fresh eggnog
- 11 ounces chopped white chocolate
- ½ teaspoon fresh grated nutmeg
- 7 ounce jar marshmallow creme
- 1 teaspoon rum extract
- crushed peppermints, for garnish
- Line a 9x9 inch pan with buttered foil.
- Combine sugar, butter and eggnog into a heavy sauce pan and bring to a boil over medium heat. Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 10-15 minutes until your thermometer reads 234°F , stirring constantly.
- Once your mixture hits the appropriate temperature, remove from heat and add chocolate stirring vigorously until chocolate is melted and smooth. Add the marshmallow creme, nutmeg and rum extract and mix until well blended.
- Pour the mixture into your pan and sprinkle with crushed peppermints. Allow to cool on a wire rack until room temperature.
10 EASY SLOW COOKER MEALS RECIPE BOOK
Interestingly enough, I didn’t grow up with an interest in cooking. In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.
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