Graces Egg Nog Fudge When In Season Food

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.

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.

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.

GRACE'S EGG NOG FUDGE [WHEN IN SEASON]

Steps:

• HAVE EVERTHING PREPED AND READY TO USE.
• IN DOUBLE BOILER MELT THE EGGNOG MELTS[CHIPS] POUR IN MILK AND SYIRRING AS U DO POUR IN REMAINDER OF INGREDIENTS.
• FOR THOSE OF U WHO WANT TO USE REAL RUM OR BRANDY ITS UP TO U. I USED THE IMMATATION COS ITS KID FRIENDLY.
• POUR INTO PAN LINED WITH FOIL, OR PARCHMENT PAPER, OR WAX PAPER. EVEN OUT IN PAN.
• PLACE IN FRIDGE TO SET. TAKE OUT AND CUT INTO SQRS. BEFORE SERVING. SERVE ON FESTIVE PLATTER WITH A CHRISTMAS RED OR GREEN DOILIE [PAPER], UNDERNIETH FUDGE.
• HOPE U LIKE IT