Eggnog Fudge
Servings: 18
Ingredients
- 2 cups sugar
- 1/2 cup butter
- 3/4 cup eggnog
- 12 ounces white baking chocolate
- 1/4 teaspoon ground nutmeg
- 1 7 ounce jars marshmallow creme
- 1 teaspoon vanilla
Instructions
- Bring sugar, butter, and eggnog to a full boil in a heavy medium-size saucepan. Continue to boil over medium heat until candy thermometer reaches 234 degrees, stir constantly to prevent scorching. Remove from heat and stir in the white chocolate and nutmeg, stirring until the chocolate is melted. Add marshmallow creme and vanilla extract. Beat until well blended. Remove from heat. Pour into a buttered 8 or 9-inch square pan. Cool to room temperature, then cut into squares. Store in an airtight container in the refrigerator. May be frozen for up to three weeks.