Wednesday, November 22, 2006

Eggnog Fudge

From Wisconsin Milk Marketing Board

1/2 C butter
3/4 C eggnog
2 C sugar
10oz white chocolate bars, broken into pieces
1/2 tsp ground nutmeg
1 7oz jar marshmallow creme
1 C chopped pecans
1 tsp rum or rum extract

Combine butter, eggnog and sugar in a heavy 2 1/2 -3 quart saucepan; bring to a rolling boil; stir constantly. Reduce heat to medium and continue cooking 8-10 minutes or until candy thermometer reaches 234 degrees, stirring to prevent scorching.
Remove from heat; stir in chocolate and nutmeg. Add marshmallow creme, nuts and extract; beat until well blended. Pour into a buttered 8 or 9" square pan. Cool at room temperature; cut.

Microwave directions:
In a 4-quart microwave-safe bowl, microwave butter on high 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; add nutmeg. Add marshmallow creme, nuts and extract; beat until well blended. Pour into buttered 8 or 9" square pan. Cool at room temperature; cut.

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