Eggnog Fudge Bites Recipes

EGGNOG FUDGE

Steps:

• Line a 9-inch square baking dish with parchment paper. Set aside.
• Prepare your mixing bowl by adding the marshmallow cream, white chocolate morsels, nutmeg, and rum flavoring. Place these ingredients into the mixing bowl and set aside.
• In a large saucepan, melt butter with sugar, eggnog, heavy cream, and salt over medium high heat. Bring to a boil. Stirring continuously, boil for a complete 4 minutes (rolling boil). Remove from heat.
• Pour mixture over ingredients in mixing bowl. Using an electric mixer with whisk attachment, beat on medium until smooth and white chocolate is melted (about one minute). Pour into prepared baking dish.
• If desired, sprinkle with extra nutmeg for garnish.
• Allow to set for about 3 hours, or overnight. Remove parchment paper and cut into bite sized pieces. ENJOY.
• To store, keep in airtight container at room temperature for up to two weeks.

EGGNOG FUDGE

Steps:

• Line a 9 x 13 inch baking pan with aluminum foil and set aside.
• Spray the bottom and sides of a large saucepan with cooking spray. Heat eggnog and sugar over medium heat. Bring to rolling boil, stirring constantly with a wooden spoon. Boil for 2 minutes.
• Fold in marshmallows, cinnamon and nutmeg. Return to a boil for 6 minutes, stirring constantly. As the mixture boils it will become brown. Remove from heat and quickly stir in butter, white chocolate chips and almonds. Stir until well mixed and glossy.
• Quickly pour into prepared pan.
• Cool at room temperature. Remove from pan, remove foil and cut into squares.

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 BITES

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 3 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
• Add dry pudding mix, extract and nutmeg; stir with whisk 2 min. Add powdered sugar, 1 cup at a time, stirring after each addition until blended; press onto bottom of prepared pan.
• Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.

EASY FUDGE BITES

Steps:

• Lightly spray a 9-by-9-inch cake pan with cooking spray. Line with 2 crisscrossed pieces of parchment, leaving a 2-inch overhang. Spray parchment. In a saucepan, combine butter, marshmallows, sugar, milk, and salt.
• Cook over medium-high heat, stirring frequently, until marshmallows have melted, 6 to 7 minutes. Stir in vanilla. Remove from heat; stir in chocolate until melted. Pour mixture into prepared pan. Let cool 30 minutes, then refrigerate until set, at least 1 hour and up to 3 days.
• Using overhang, lift fudge onto a cutting board; cut into 1-inch squares. With rubber-gloved hands, to prevent fudge from becoming too slippery and messy, roll into balls (if mixture is very cold, it may crumble a bit; just let it warm slightly first), then roll in desired toppings as you go. Refrigerate until firm, 1 hour. (To make ahead, place balls in a single layer on a parchment-lined baking sheet, wrap in plastic wrap, and refrigerate up to 3 days.)

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 BITES

Steps:

• Preheat oven to 375 degrees.
• Beat the 2/3 cup butter in a mixing bowl on medium to high speed for 30 seconds.
• Add sugar and nutmeg; beat until combined.
• Beat in egg yolks, vanilla, and eggnog.
• Beat in as much flour as you can. Stir in any remaining flour with a wooden spoon.
• Cover and chill dough about 1 hour or until easy to handle.
• Shape into 1-inch balls.
• Roll balls in egg whites, then in chopped walnuts.
• Place 1 inch apart on lightly greased cookie sheets.
• Press centers with your thumb.
• Bake for 10 to 12 minutes or until edges are lightly browned. Cool on wire racks.
• For filling, beat the 1/4 cup butter until softened.
• Add powdered sugar and beat until fluffy. Beat in enough eggnog to make filling of spreading consistency.
• Spoon 1/2 teaspoon filling into center of each cookie.
• Sprinkle with nutmeg.

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

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.