Eggnog Fudge

save you from your fudge failing. However you can still get this recipe made without one.
Heat the mixture as directed. While its coming to a boil set a mediumsized bowl of ice water and a small metal spoon your everyday silverware spoon next to the stove. When the mixture has been bubbling for a few minutes do your first test Dip the spoon into the mixture and coat the tip. With one hand dip the coated spoon immediately into the ice water and then grab the cooling sugar mixture with your other hand. Remove from the water and roll it around between your fingers and thumb and see what it feels like. If youre looking for the softball stage it should form a ball that holds together but still feels a little squishy and can be flattened when you press on it like a gooey caramel.
This process will take a few tries at least but you can see and feel! it moving through the stages to give you an indicator of how close you are. This is just a really fun science experiment in your kitchen!
How to Store Eggnog Fudge
Eggnog Fudge should be stored covered in the refrigerator. It will last up to 5 days.
Can I Freeze Eggnog Fudge?
Yes! If you are not going to be able to enjoy the fudge within a few days freeze it. To freeze the fudge first wrap it in plastic wrap. Then store it in a freezersafe container for up to 3 months. When ready to enjoy let it thaw in the refrigerator.
Ingredients
3 cups 600 g granulated sugar¾ cup 1 ½ sticks 170 g unsalted butter⅔ cup 169 g eggnog2 tablespoons heavy cream1 teaspoon rum extract¼ teaspoon ground nutmeg1 package 12 ounces white chocolate chips1 cup 85 g marshmallow fluffground nutmeg for dusting
Instructions
Line an
88inch baking dish with parchment paper.
In a large heavy saucepan over medium heat add the sugar butter eggnog and heavy cream.
Bring the mixture to a boil. Leave on heat stirring constantly until the mixture reads 234F238F on a candy thermometer about 5 minutes.
Once the temperature reaches 234F remove from heat. Stir in the white chocolate chips marshmallow fluff rum extract and nutmeg until smooth.
Pour the mixture into the prepared pan. Transfer the fudge to the refrigerator to chill for at least 2 hours before slicing and serving.