Creamy And Tasty Eggnog Fudge Recipes

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.

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.

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.

Steps:

• Line a 9x9-inch pan with aluminum foil; set aside.
• In a heavy bottomed saucepan, add eggnog and sugar, bring to a rolling boil over medium to med-high heat (watch that mixture does not boil over the pot, if boiling to hard, turn down heat slightly, but continue a rapid boil), stirring constantly; boil for 2 minutes (this must be timed for exactly 2 minutes).
• Remove from heat; stir in the marshmallows, cinnamon and pinch of nutmeg (if using).
• Put saucepan back on element; bring back to a rolling boil for another 6 minutes, stirring constantly, again, turn down the heat if mixture is boiling to hard.
• The mixture will start to turn a brown colour, which is normal.
• After boiling for the full 6 minutes; remove from heat; add the butter, vanilla chips and nuts.
• Stir rapidly, until mixture has a glossy appearance, and the chips and butter are well mixed.
• Pour the mixture into the prepared foil-lined pan.
• Cool at room temperature.
• Remove from pan lifting up sides of foil.
• Remove the foil from the fudge; cut in small squares.