Secret Eggnog Fudge 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.

EGGNOG FUDGE

Steps:

• Line a 9 x 13 inch baking pan with aluminum foil and set aside.
• Spray the bottom and sides of a large saucepan with cooking spray. Heat eggnog and sugar over medium heat. Bring to rolling boil, stirring constantly with a wooden spoon. Boil for 2 minutes.
• Fold in marshmallows, cinnamon and nutmeg. Return to a boil for 6 minutes, stirring constantly. As the mixture boils it will become brown. Remove from heat and quickly stir in butter, white chocolate chips and almonds. Stir until well mixed and glossy.
• Quickly pour into prepared pan.
• Cool at room temperature. Remove from pan, remove foil and cut into squares.

FESTIVE EGGNOG FUDGE

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.

CREAMY AND TASTY EGGNOG FUDGE

Steps:

• Line 9-inch square pan with aluminum foil and spray foil with cooking spray. Prepare insides of a large saucepan with cooking spray.
• Stir eggnog and sugar together in prepared saucepan over medium-high heat; bring to a rolling boil while stirring constantly with a wooden spoon. Boil mixture for 2 minutes.
• Fold marshmallows and nutmeg into the eggnog mixture. Bring mixture again to a boil, stirring continually; boil for 6 minutes, remove immediately from heat, and add butterscotch chips and butter. Beat the mixture rapidly with a whisk or a hand mixer until thoroughly mixed and loses its gloss; pour into the prepared saucepan.
• Set fudge aside at room temperature until set, at least 15 minutes.

EGGNOG FUDGE

Steps:

• In a heavy saucepan, combine butter, eggnog and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 minutes or until mixture reaches 234°F (use candy thermometer).
• Remove from heat; add chocolate and nutmeg; stir until smooth. Add marshmallow creme, pecans and rum; mix well. Pour mixture into a 9-inch square pan lined with buttered foil. Cool completely; cut into 1 1/2-inch squares.
• Store in an airtight container in the refrigerator for up to one week.
• Microwave Instructions:.
• In a 4-quart microwave-safe bowl, microwave butter on high for 1 minute or until melted. Add eggnog and sugar; mix well and microwave 6 minutes or until mixture comes to a rolling boil; stirring after 3 minutes.
• Scrape sides of bowl and mix well, continue microwaving 9 minutes more, scraping bowl and mixing after each 3 minutes, stir in chocolate until melted; continue as directed above.

EGGNOG FUDGE

Steps:

• In a large pot on medium high heat, mix sugar, eggnog and vanilla. Stir until it begins to boil. Stop stirring and place candy thermometer along pots edge and allow to heat to 238 degrees. Once this occurs remove from heat and stir in butter, cinnamon and nutmeg. Mix until just combined and then pour into a parchment lined 10X10 inch tin and allow to cool completely.
• Cut into various shapes and smooth any rough edges with a potato peeler. Pierce one end with a toothpick. Coat shapes in the candy melt color of your choosing and allow to set completely before decorating .
• Mix frosting and scoop into a medium piping bag. Pipe decorative final ribbons. Paint after completely dry if desired. I found a small star tip makes for a perfect ruffle ribbon with one little squeeze.

SECRET EGGNOG FUDGE

Steps:

• Line a 9x9 pan with aluminum foil; set aside. In a heavy-bottomed saucepan, combine eggnog and sugar; stirring constantly, bring to a rolling boil over medium to medium-high heat. Boil for exactly 2 minutes. Watch that the mixture does not boil over the pot; if it's boiling too hard, turn down the heat slightly, but continue a rapid boil.
• Remove from heat. Stir in the marshmallows, cinnamon and a pinch of nutmeg until marshmallows have melted and are well combined. Return to saucepan to heat; bring back to a rolling boil for 6 minutes, stirring constantly. Again, turn down the heat if the mixture threatens to boil over. The mixture will start to turn a brown color, which is normal.
• After boiling for the full 6 minutes, remove from heat. Add the butter, white chocolate chips and almonds. Beat until the mixture has a glossy appearance and the chips and butter are mixed in well.
• Pour the mixture into the prepared foil-lined pan. Cool to room temperature. Remove from pan, using sides of foil as handles. Peel the foil away from the fudge and cut into small squares. Makes 15 servings.

EGGNOG FUDGE RECIPE

Steps:

• Line an 8 or 9-inch square pan with foil and let it hang over the sides. Spray with non stick spray.
• In a saucepan combine sugar, butter and eggnog. Bring to a boil, stirring constantly. Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
• Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme. Beat until well blended and then pour into prepared pan. Let stand at room temperature until cooled. Refrigerate if you'd like to speed up the process.
• When completely cool, cut into squares. Store in a covered container