Festive Eggnog Fudge Food

FESTIVE EGGNOG FUDGE

Festive Eggnog Fudge image

A very easy and festive recipe. Double wrap in plastic wrap and store in the refrigerator. Also freezes well.

Provided by CRAZY4SUSHI

Categories Desserts Chocolate Dessert Recipes White Chocolate

Time 1h50m

Yield 36

Number Of Ingredients 8

Ingredients

1 teaspoon butter, or as needed
2 ½ cups white sugar
⅔ cup eggnog
½ cup butter
8 ounces vanilla candy melts, cut into pieces
1 (7 ounce) jar marshmallow creme
1 teaspoon rum extract
1 pinch ground nutmeg

Steps:

Line a 9-inch square baking pan with aluminum foil, leaving an overhang on both sides. Grease aluminum foil with 1 teaspoon butter.
Combine sugar, eggnog, and 1/2 cup butter in a large saucepan over medium heat; bring to a boil, stirring constantly. Boil for 5 minutes, stirring constantly. Remove from heat. Add vanilla candy pieces and marshmallow cream; mix until smooth. Stir in rum extract.
Pour sugar mixture into the prepared baking pan. Sprinkle nutmeg lightly on top. Cool to room temperature, about 30 minutes. Score fudge into 36 pieces. Refrigerate until firm, about 1 hour.
Lift up the ends of aluminum foil to remove fudge from the pan. Cut through scored lines with a large knife.

Nutrition Facts : Calories 135.2 calories, Carbohydrate 22.5 g, Cholesterol 11.2 mg, Fat 5 g, Protein 0.6 g, SaturatedFat 3.1 g, Sodium 31.5 mg, Sugar 20.5 g

EAGLE BRAND FESTIVE FUDGE

Eagle Brand Festive Fudge image

A holiday must-have! Great to place on the dessert table, or give to family and friends as chocolatey gifts.

Provided by CocinaQueen

Categories Candy

Time 15m

Yield 2 pounds, 32 serving(s)

Number Of Ingredients 5

Ingredients

3 cups semi-sweet chocolate chips or 3 cups milk chocolate chips
1 (14 ounce) can eagle brand sweetened condensed milk (NOT evaporated milk)
1 dash salt
1/2-1 cup chopped nuts (optional)
1 1/2 teaspoons vanilla extract

Steps:

In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND® and salt. Remove from heat; stir in nuts (optional) and vanilla. Spread evenly into wax paper lined 8- or 9-inch square pan.
Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store leftovers covered in refrigerator.

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