Eggnog Fudge
Source of Recipe
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List of 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) vanilla or white chips
1 cup marshmallow creme
1 cup finely chopped walnuts
2 teaspoons vanilla extract
Recipe
Directions
�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. Yield: about 3-1/4 pounds.
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