Eggnog And White Chocolate Fudge Recipes

WHITE CHOCOLATE EGGNOG FUDGE

Steps:

• In a medium sized saucepan combine the granulated sugar, eggnog, melted butter, cinnamon, nutmeg, and allspice.
• Whisk the mixture to combine the ingredients.
• Place the saucepan over medium heat and bring fudge mixture to a boil. DO NOT STIR. As soon as you start to see the fudge start to bubble around the edges set a timer for 6 minutes and let the fudge mixture boil.
• When the timer is up, remove the fudge from the heat. Add the white chocolate into the saucepan and stir to fully melt/combine the chocolate.
• Stir in the chopped walnuts, and transfer to a mixing bowl.
• Using a spatula, stir the fudge mixture in the mixing bowl for 5 minutes. This helps the fudge set.
• Pour the fudge into the prepared pan and let set in the refrigerator for at least 4-6 hours, but preferably overnight.
• When the fudge has fully set, use the foil to remove it from the pan to a cutting board.
• Chop the fudge up into squares and serve

EGGNOG AND WHITE CHOCOLATE FUDGE

Steps:

• Line 9×9 pan with foil and make sure you grease it very well.
• Combine butter, cream, eggnog + sugar in heavy saucepan and bring to boil over medium heat, stirring occasionally.
• Once boiling, reduce heat. Use a candy thermometer to reach 234°- soft boil stage.
• Remove from heat and add white chocolate, stir until melted. Add marshmallow cream, nutmeg and vanilla. Stir until all combined and smooth. Add walnuts if using.
• Pour into pan and garnish with a bit more nutmeg.
• Allow to cool at room temp completely. Several hours at least. Overnight is better.
• Cut into squares and store in an airtight container in the fridge. Depending on how large or small you cut the fudge pieces, cut 10 across and 10 down the pan to give you 100 pieces.

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.

EGGNOG FUDGE

Steps:

• Line a 9x9 or 8x8 pan with foil, then butter foil well. Set aside. Combine butter, eggnog, cream and sugar in a heavy medium saucepan. Bring to a boil over medium heat stirring occasionally. Once boiling, reduce heat a little bit, using a candy thermometer, continue cooking until temperature reaches 235 degrees (soft ball stage) remove from heat, stir in white chocolate chips. Continue stirring until chocolate is completely melted and blended in. Add in Marshmallow, nutmeg and vanilla. Stir until smooth. Spread into prepared pan. Garnish with a dusting of nutmeg. Let cool at room temperature completely before removing from pan and cutting into squares. Store at room temperature for up to one week or in refrigerator for up to three weeks. Freezes well.

WHITE CHOCOLATE EGGNOG FUDGE

Steps:

• Yield: 2-1/2 lbs
• Prep Time: 30 minutes
• Combine sugar, butter and eggnog in a heavy 2-1/2 to 3 quart saucepan;.
• bring to a full boil, stirring constantly.
• Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234 deg F, stirring constantly to prevent scorching.
• Remove from heat;
• stir in white chocolate pieces and nutmeg until chocolate is
• melted.
• Add marshmallow creme, nuts and rum extract.
• Beat until well blended.
• Pour into buttered 8 or 9 inch square pan.
• Cool at room temperature;
• cut into squares.
• If fudge is too soft after cooling, chill.