Eggnog Candy Sticks Food

EGGNOG

Steps:

• In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
• Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
• Whisk the egg whites into the mixture. Chill and serve.
• Cook's Note: For cooked eggnog, follow procedure below.
• In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
• In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
• In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

EGGNOG CANDY STICKS

Steps:

• Line a 7x11-inch baking dish with foil.
• Add 1-1/2 cups of the chopped walnuts to the bottom of the dish.
• In a large saucepan melt the butter and white chocolate chips.
• Stir until smooth.
• Add in the condensed milk, marshmallows, nutmeg and cinnamon
• Stir until smooth and combined.
• Pour white chocolate mixture over walnuts in pan.
• Sprinkle with remaining1-1/2 cups of walnuts over the top of the white chocolate mixture.
• Cover and refrigerate until chilled.
• Cut into 3x1/4-inch sticks.

EGGNOG BLOSSOMS

Steps:

• Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper.
• Whisk together the flour, baking powder and salt in a medium bowl until combined. Beat the butter and 1/2 cup of the sugar with an electric mixer on medium speed in a large bowl until creamy, about 1 minute. Add the cream, rum extract, cloves, egg yolk and 2 teaspoons of the nutmeg and beat until smooth. Add the flour mixture and mix on low speed until the dough just combines.
• Roll the dough into twenty-four 1-inch balls using a 1/2-ounce ice cream scoop or a tablespoon. Combine the remaining 1/4 cup sugar and 2 teaspoons nutmeg in a small bowl. Roll the balls in the spiced sugar to coat, and then arrange 2 inches apart on the prepared baking sheets.
• Bake the cookies, rotating the baking sheets front to back and top to bottom halfway through, until golden brown at the edges, about 14 minutes. Remove the baking sheets from the oven, place on wire racks and immediately press a chocolate drop in the center of each cookie while it is still soft and warm. Do not move the cookies until the chocolate has completely set and the cookies are cool, at least 1 hour.

EGGNOG CANDY BREAD

Steps:

• Beat first 6 ingredients together well in large bowl.
• Add flour, baking powder and salt. Stir until just moistened.
• Put unwrapped hard candies into resealable plastic bag. Seal. Pound until candies are broken into small pieces. Reserve about 1/4 of candy pieces. Add remaining candy pieces to batter. Stir gently. Turn into greased 9 x 5 x 3 inch loaf pan. Sprinkle reserved candy pieces over top. Bake in 350°F oven for 50 to 55 minutes until wooden pick inserted in centre comes out clean. Let stand in pan for 10 minutes before turning out onto wire rack to cool. Cuts into 18 slices.
• Company's Coming-- Home for the Holidays.

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.