Cherry Eggnog Fudge Recipes

CREAMY EGGNOG FUDGE

Steps:

• Grease a 9 inch square pan and set aside.
• Combine the sugar, butter, eggnog, nutmeg, and cinnamon in a large saucepan. Bring to a boil, stirring occasionally to melt the butter. Once the mixture reaches a rolling boil, stop stirring, and clip a candy thermometer onto the pan.
• Heat mixture to 235 degrees F (113 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Remove the pan from the heat and stir in the white chocolate pieces, marshmallow cream, vanilla, and walnuts. Beat the mixture with a wooden spoon until fluffy and it starts to lose its gloss. Spoon into the prepared pan, spreading evenly. Cool completely, then cut into small squares for serving.

EGGNOG FUDGE

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.

CREAMY AND TASTY EGGNOG FUDGE

Steps:

• Line 9-inch square pan with aluminum foil and spray foil with cooking spray. Prepare insides of a large saucepan with cooking spray.
• Stir eggnog and sugar together in prepared saucepan over medium-high heat; bring to a rolling boil while stirring constantly with a wooden spoon. Boil mixture for 2 minutes.
• Fold marshmallows and nutmeg into the eggnog mixture. Bring mixture again to a boil, stirring continually; boil for 6 minutes, remove immediately from heat, and add butterscotch chips and butter. Beat the mixture rapidly with a whisk or a hand mixer until thoroughly mixed and loses its gloss; pour into the prepared saucepan.
• Set fudge aside at room temperature until set, at least 15 minutes.

SUPER-EASY CHERRY ALMOND FUDGE

Steps:

• Line 9-inch square pan with foil; spray foil with cooking spray. In large microwavable bowl, microwave baking chips uncovered on High 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted.
• Stir frosting into melted chips. Fold in remaining ingredients. Pour and spread into pan. Refrigerate 20 minutes or until set.
• Using foil, lift fudge out of pan; remove foil. Cut into 6 rows by 6 rows. Store tightly covered.

CHOCOLATE CHERRY FUDGE

Steps:

• In a microwavable bowl, combine milk and chocolate chips. Microwave on high until chips are melted and mixture is smooth when stirred, about 1 minute. Stir in almonds, cherries and extract. Spread evenly in a greased 8-in. square pan. Cover and chill until firm. Cut into squares. Store, covered, in the refrigerator.

EGGNOG FUDGE

Steps:

• Line a 9 inch square pan with aluminum foil and set aside.
• Spray sides of a large saucepan with butter flavored nonstick cooking spray.
• Bring egg nog and sugar to a rolling boil at medium heat stirring constantly with a wooden spoon.
• Let boil for two minutes exactly with heat turned down to the lowest setting that will maintain the boil.
• Stir occasionally to keep the mixture from boiling over or burning.
• Fold in marshmallows, cinnamon and nutmeg; the boil will probably stop until the marshmallows completely dissolve.
• Bring mixture back to a rolling boil for another 6 full minutes (start timing when the boil resumes).
• Stir constantly.
• The mixture will start to turn brown during the boil.
• If you get brown flakes in the mixture, reduce heat a little.
• Remove from heat and add butter, chips and nuts.
• Stir until thoroughly mixed or until fudge starts to lose its glossy appearance.
• Pour into prepared pan.
• Sprinkle with nutmeg.
• Cool at room temperature.
• Remove from pan, remove foil and cut into 1 inch squares.
• Store in an airtight container.

EGGNOG FUDGE RECIPE

Steps:

• Line an 8 or 9-inch square pan with foil and let it hang over the sides. Spray with non stick spray.
• In a saucepan combine sugar, butter and eggnog. Bring to a boil, stirring constantly. Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
• Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme. Beat until well blended and then pour into prepared pan. Let stand at room temperature until cooled. Refrigerate if you'd like to speed up the process.
• When completely cool, cut into squares. Store in a covered container