Cherry Eggnog Fudge Food

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CREAMY EGGNOG FUDGE



Creamy Eggnog Fudge image

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

2 cups white sugar
¾ cup butter
⅔ cup eggnog
2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
12 ounces white chocolate, chopped
1 (7 ounce) jar marshmallow cream
1 teaspoon vanilla extract
¼ cup chopped walnuts

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

EASY CHRISTMAS EGGNOG FUDGE (NO THERMOMETER!)



Easy Christmas Eggnog Fudge (No Thermometer!) image

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

1/8 cup butter (no substitutes)
2 3/4 cups white sugar
1 cup commercial good quality eggnog (not low fat)
6 ounces white chocolate chips
1 1/2 cups mini marshmallows
1 cup almonds, chopped coarsely
1/2 teaspoon cinnamon
1 pinch nutmeg (optional)

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

EGGNOG FUDGE



Eggnog Fudge image

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

1 tablespoon plus 3/4 cup butter, softened, divided
3 cups sugar
2/3 cup eggnog
2 tablespoons heavy whipping cream
1 package (10 to 12 ounces) white baking chips
1 cup marshmallow creme
1 cup finely chopped walnuts
2 teaspoons vanilla extract

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.

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