Cherry Eggnog Fudge 2 Food

CREAMY EGGNOG FUDGE

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.

EGGNOG FUDGE

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.

BLACK CHERRY SWIRL FUDGE

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 4 minutes., Remove from the heat; stir in vanilla chips and marshmallow creme. Pour 1 cup into a bowl; set aside. Stir black cherry drink mix into the remaining marshmallow mixture. Pour into prepared pan. Spoon reserved marshmallow mixture over top; cut through mixture with a knife to swirl., Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pan. Discard foil; cut into 1-in. squares. Store in an airtight container in the refrigerator.

EGGNOG FUDGE

Steps:

• Line a 9-inch square baking dish with parchment paper. Set aside.
• Prepare your mixing bowl by adding the marshmallow cream, white chocolate morsels, nutmeg, and rum flavoring. Place these ingredients into the mixing bowl and set aside.
• In a large saucepan, melt butter with sugar, eggnog, heavy cream, and salt over medium high heat. Bring to a boil. Stirring continuously, boil for a complete 4 minutes (rolling boil). Remove from heat.
• Pour mixture over ingredients in mixing bowl. Using an electric mixer with whisk attachment, beat on medium until smooth and white chocolate is melted (about one minute). Pour into prepared baking dish.
• If desired, sprinkle with extra nutmeg for garnish.
• Allow to set for about 3 hours, or overnight. Remove parchment paper and cut into bite sized pieces. ENJOY.
• To store, keep in airtight container at room temperature for up to two weeks.

EASY CHRISTMAS EGGNOG FUDGE (NO THERMOMETER!)

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.

CHERRY EGGNOG FUDGE

Steps:

• Butter sides of a heavy three quart saucepan.
• Place sugar, marshmallows, eggnog, butter, corn syrup and salt in pan.
• Cook over low heat, stirring constantly, until sugar is dissolved.
• Turn heat to medium and cook until mixture boils.
• Continue cooking, stirring occasionally to 230 degrees on candy thermometer.
• Add chocolate chips and cook for 5 minutes or until chocolate chips are completely melted.
• Stir in nuts and cherries.
• Pour into buttered 8-inch square baking pan.
• Cool to room temperature.
• Chill.
• Cut into 36 squares.

HOLIDAY EGGNOG FUDGE

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!

CHERRY EGGNOG FUDGE 2

Steps:

• Add sugar, marshmallows, eggnog, butter, corn syrup and salt in 3-quart sauce pan.
• Cook over low heat, stirring constantly, until the sugar is dissolved.
• Turn heat to medium, cook to 230°F.
• Add white chocolate and cook to 238°F.
• Remove from heat, add pecans and cherries.
• Pour in 8-inch square pan and chill in refrigerator.
• Cut into 1-inch squares.