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Eggnog Fudge with White Chocolate and Walnuts
This creamy, buttery fudge is flavored with vanilla and nutmeg and spiked up with bourbon and dark rum. Toasted walnuts add a bit of crunch. It tastes exactly like real eggnog, but in a condensed, bite-sized version--perfect for those who love the taste but have trouble finishing a whole mug of the stuff.
Eggnog Fudge with White Chocolate and Walnuts
About This Recipe
| Yield: | Makes about 80 one-inch squares |
| Active time: | 15 minutes |
| Total time: | 1 hour and 15 minutes |
| This recipe appears in: | Weekend Baking Project: Eggnog Fudge with White Chocolate and Walnuts Edible DIY: Eggnog Fudge with White Chocolate and Walnuts |
| Rated: |    |
Ingredients
- 2 cups granulated sugar
- 2/3 cup evaporated milk
- 6 tablespoons (3/4 stick) unsalted butter
- Pinch of salt
- One (7-ounce) jar marshmallow cream
- One (12-ounce) package white chocolate chips
- 1 tablespoon bourbon
- 1 tablespoon dark rum
- 1 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
- 1 cup chopped, toasted walnuts
Procedures
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1
Line the bottom and sides of a 9x9-inch baking pan with two crisscrossing pieces aluminum foil, leaving an overhang on each side.
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2
Combine the sugar, evaporated milk, butter, salt, and marshmallow cream in a heavy medium-sized saucepan over medium heat. Stirring constantly, bring the mixture to a boil and cook for five minutes.
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3
Remove the saucepan from the heat and add the white chocolate chips, stirring until melted. Add the bourbon, rum, vanilla, and nutmeg. Stir in the walnuts.
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4
Pour the mixture into the prepared pan and allow it to cool to room temperature. Transfer the pan to the refrigerator and chill for one hour.
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5
Using the ends of the foil as handles, lift the fudge out of the pan. Cut the fudge into 1-inch pieces.
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