EGGNOG FUDGE
Make and share this Eggnog Fudge recipe from Food.com.
Provided by gailanng
Categories Candy
Time 30m
Yield 2 dozen pieces
Number Of Ingredients 8
Steps:
- In a heavy saucepan, combine butter, eggnog and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 minutes or until mixture reaches 234°F (use candy thermometer).
- Remove from heat; add chocolate and nutmeg; stir until smooth. Add marshmallow creme, pecans and rum; mix well. Pour mixture into a 9-inch square pan lined with buttered foil. Cool completely; cut into 1 1/2-inch squares.
- Store in an airtight container in the refrigerator for up to one week.
- Microwave Instructions:.
- In a 4-quart microwave-safe bowl, microwave butter on high for 1 minute or until melted. Add eggnog and sugar; mix well and microwave 6 minutes or until mixture comes to a rolling boil; stirring after 3 minutes.
- Scrape sides of bowl and mix well, continue microwaving 9 minutes more, scraping bowl and mixing after each 3 minutes, stir in chocolate until melted; continue as directed above.
Nutrition Facts : Calories 2562.2, Fat 123.9, SaturatedFat 55.8, Cholesterol 200.5, Sodium 638.8, Carbohydrate 361.9, Fiber 5.7, Sugar 322.2, Protein 16.9
CREAMY EGGNOG FUDGE
This eggnog-flavored fudge is made with white chocolate, eggnog, some nutmeg, and cinnamon. It's a very rich fudge worth every nibble!
Provided by Minda
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 20m
Yield 64
Number Of Ingredients 9
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.
Nutrition Facts : Calories 88.8 calories, Carbohydrate 12.3 g, Cholesterol 8.4 mg, Fat 4.4 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 2.6 g, Sodium 24 mg, Sugar 11 g
EGGNOG FUDGE
I experimented with many recipes featuring eggnog before coming up with this winning combination. -Richell Welch, Buffalo, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 3-1/4 pounds.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 114 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 34mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
EGGNOG FUDGE
I made this for Christmas. It's very rich and yummy! Source: "Braum's Holiday Recipes (2001)"
Provided by sydsmama
Categories Candy
Time 10m
Yield 1 pan
Number Of Ingredients 9
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.
Nutrition Facts : Calories 3915.3, Fat 83.8, SaturatedFat 62.6, Cholesterol 210.9, Sodium 557.7, Carbohydrate 797.3, Fiber 1, Sugar 778, Protein 17
EGGNOG FUDGE
Make and share this Eggnog Fudge recipe from Food.com.
Provided by kasue5
Categories Candy
Time 11m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in stovetop pan on low heat until melted. Pour into an 8 inch waxed pan and refridgerate until set. Usually two hours. Remove wax paper after set and cut into squares.
Nutrition Facts : Calories 195.8, Fat 9, SaturatedFat 5.5, Cholesterol 11.4, Sodium 50.7, Carbohydrate 26.2, Sugar 26.1, Protein 3.2
EGGNOG FUDGE
I lost this when we moved and found it when we moved again. Christmas is back.
Provided by MOMMYMACHINE
Categories Desserts Candy Recipes Nut Candy Recipes
Time 2h25m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 190.2 calories, Carbohydrate 33.5 g, Cholesterol 10.1 mg, Fat 6 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 2.6 g, Sodium 23.4 mg, Sugar 31.5 g
EGGNOG FUDGE
Make and share this Eggnog Fudge recipe from Food.com.
Provided by ChristineMcConnell
Categories Low Protein
Time 5h30m
Yield 40 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot on medium high heat, mix sugar, eggnog and vanilla. Stir until it begins to boil. Stop stirring and place candy thermometer along pots edge and allow to heat to 238 degrees. Once this occurs remove from heat and stir in butter, cinnamon and nutmeg. Mix until just combined and then pour into a parchment lined 10X10 inch tin and allow to cool completely.
- Cut into various shapes and smooth any rough edges with a potato peeler. Pierce one end with a toothpick. Coat shapes in the candy melt color of your choosing and allow to set completely before decorating .
- Mix frosting and scoop into a medium piping bag. Pipe decorative final ribbons. Paint after completely dry if desired. I found a small star tip makes for a perfect ruffle ribbon with one little squeeze.
Nutrition Facts : Calories 157.5, Fat 2.9, SaturatedFat 1.8, Cholesterol 13.6, Sodium 31.7, Carbohydrate 33.1, Sugar 32.8, Protein 0.9
EGGNOG FUDGE RECIPE
If you are looking for the BEST holiday fudge, you have to try this EggNog Fudge recipe. It is so easy to make and tastes like Christmas.
Provided by Contributor
Categories Dessert
Time 15m
Number Of Ingredients 6
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
Nutrition Facts : Calories 198 kcal, Carbohydrate 32 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 17 mg, Sodium 49 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
EASY CHRISTMAS EGGNOG FUDGE (NO THERMOMETER!)
We have been making this fudge at the holiday season for years, if cooking time is followed directly this will produce a wonderful fudge that tastes just as good maybe even better than the fudge prepared with a candy thermometer but you won't need one for this! --- this is sure to become a favorite at the holiday season --- use only store-bought full-fat eggnog for this :)
Provided by Kittencalrecipezazz
Categories Candy
Time 18m
Yield 1 9x9 inch pan
Number Of Ingredients 8
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.
Nutrition Facts : Calories 4657.1, Fat 169.7, SaturatedFat 64.5, Cholesterol 234.7, Sodium 981.8, Carbohydrate 773.6, Fiber 17, Sugar 721.3, Protein 51.8
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