Holiday Eggnog Fudge Recipes

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:

• Bring the sugar, butter and eggnog to a full boil in a heavy medium-size saucepan.
• Continue to boil for 8 to 10 minutes over medium heat, or 234°F on a candy thermometer, stirring constantly to prevent scorching.
• Remove from heat and stir in the white chocolate chips and the grated nutmeg, stirring until the chocolate is melted.
• Add marshmallow creme and the rum or rum extract; beat until well blended.
• Pour into a buttered 8 or 9-inch square pan.
• Cool at room temperature, then cut into squares.
• Store in an airtight container in the refrigerator. May be frozen for up to three weeks.

Steps:

• Grease 8-inch square pan.
• Lightly, butter edges of heavy saucepan.
• Combine eggnog, butter, sugar, and corn syrup in pan.
• Cook over medium heat.
• Stir constantly!
• Make sure sugar dissolves and mixture boils.
• Using pastry brush dipped in hot water, wipe edges of pan to remove crystallized sugar.
• Using candy thermometer clipped to pan, cook until soft ball stage (280°F).
• Pour mixture into heat-proof mixing bowl.
• Cool to slightly warm (110°F).
• Add in the vanilla extract; beat well with heavy mixer until thickened.
• Pour into greased pan.
• "Score" fudge into pieces; refrigerate until fudge is firm.
• Cut into desired sizes.
• Make sure fudge is kept refrigerated, and eat up!