Last updated: December 18. 2013 2:07AM - 552 Views
By Sara Pokorny Weekender Staff Writer



Submitted photoCombine two holiday treats with this unique recipe.
Submitted photoCombine two holiday treats with this unique recipe.
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EGGNOG FUDGE

Courtesy of iheartnaptime.net

Ingredients:

• 2 cups sugar

• 1/2 cup butter

• 3/4 cup eggnog

• 12 ounces white baking chocolate

• 1/4 teaspoon ground nutmeg

• 1 (7 ounce) jar marshmallow creme

• 1 teaspoon vanilla

How-to:

• Bring sugar, butter, and eggnog to a full boil in a heavy medium-size saucepan.

• Continue to boil over medium heat until candy thermometer reaches 234 degrees, stir constantly to prevent scorching.

• Remove from heat and stir in the white chocolate and nutmeg, stirring until the chocolate is melted.

• Add marshmallow creme and vanilla extract. Beat until well-blended.

• Pour into a buttered 8 or 9-inch square pan. Cool, then cut into squares. Store in an airtight container in the refrigerator. May be frozen for up to three weeks.



It would seem that there are two camps when it comes to eggnog: You totally love it, or you downright hate it.


I fall into the latter category, and that pretty much stems from the sound of the name. Drinking egg? Get out of here.


Eggnog is just eggs beaten with sugar, milk, cream, and some kind of booze, and the taste, I think, is somewhat acquired – until you stumble upon some really good eggnog, like I did last year.


It was homemade stuff by a family member, and it was insanely delicious, so when this recipe for eggnog fudge came across my Pinterest home page, I couldn’t resist.


While I didn’t have said relative’s nog for the recipe, the Pennsylvania Dutch Egg Nog from a local Wine and Spirits store served the purpose just fine.


As a forewarning here: you’re going to need a candy thermometer for this. They’re cheap if you don’t already have one lying around like I do. (Let’s not even talk about all the chocolate that was burned before purchasing such a thing.)


Grab a medium-sized saucepan and bring sugar, butter, and eggnog to a full boil. Stick the candy thermometer in the mixture and continue the boil over medium heat until the thermometer reaches 234 degrees.


It’s EXTREMELY important that you continuously stir this mixture to avoid burning the hell out of it.


Once it hits the right temperature, remove it from the heat and stir in white chocolate and nutmeg until the chocolate is melted. Add marshmallow creme and vanilla extract, and then beat until the mixture is well-blended.


Pour the mixture into a buttered-up 8-by-9 inch square pan. Let it all cool, then cut it into squares.


You can store this in an airtight container in the fridge or even freeze it for up to three weeks.


Hey, who doesn’t love holiday leftovers?


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