Festive Eggnog Fudge
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Description
A very easy and festive recipe. Double wrap in plastic wrap and store in the refrigerator. Also freezes well.
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
Directions
- 1. Line a 9-inch square baking pan with aluminum foil, leaving an overhang on both sides. Grease aluminum foil with 1 teaspoon butter.
- 2. 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.
- 3. 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.
- 4. Lift up the ends of aluminum foil to remove fudge from the pan. Cut through scored lines with a large knife.
Nutrition Facts
serving: 36 pieces
calories: 135.2 kcal
carbohydrates: 22.5 g
protein: 0.6 g
saturated fat: 3.1 g
cholesterol: 11.2 mg
sodium: 31.5 mg
sugar: 20.5 g