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JAN D’ATRI’S LEFTOVER EGGNOG FUDGE

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December’s #Eggnog Recipe of the Month | By Jan D’Atri

LEFTOVER EGGNOG FUDGE

The holidays are over, the Christmas cookies have been gobbled up and the feasts with family have been enjoyed. Now it’s time to reflect on the resolutions, the dieting, the getting back in beach shape. Except……there’s a little bit of leftover eggnog in the fridge and gee, it would sure be a shame to not use it up! So, here are two great Eggnog Fudge recipes for one last holiday hurrah. The first is a simple no-brainer recipe for Eggnog Fudge. The second version uses less ingredients but a little trickier because mixing it to the right thickness needs to be pretty precise.

Our 2019 diets can wait one more day, can’t they?

Version #1 | Ingredients:

2 cups granulated sugar

1/2 cup (1 stick) unsalted butter

3/4 cup eggnog

1/8 teaspoon salt

8 oz. white chocolate, chopped in small pieces

One 7-ounce jar marshmallow creme

1 teaspoon vanilla

Ground nutmeg and decorative sugar for sprinkling (optional)

Candy thermometer (important) 

Directions:

Cut a piece of parchment paper to line a shallow 9 x 13 inch baking sheet. Let paper hang over the sides about 3 inches for easy fudge removal. (An 8-inch baking pan can also be used for larger squares of fudge)

In a heavy 3-quart saucepan, melt butter, sugar, eggnog and salt and cook over medium heat until well combined. Bring mixture to a boil and cook until candy thermometer reads 234 degrees (soft ball stage). Stir occasionally so mixture doesn’t scorch, especially at the end of the cooking process.

When mixture reaches 234 degrees, stir in white chocolate until dissolved. Stir in marshmallow creme and vanilla. Stir well to combine.

Pour into prepared pan. If desired, lightly and very sparingly sprinkle ground nutmeg and decorative sugar over fudge. Let stand at room temperature until fudge has cooled. Cover and refrigerate until firm (at least 2 hours or overnight).

Cut into desired squares. Eggnog fudge can be stored in the refrigerator or frozen in a well-sealed container for 2-3 weeks. 

Version #2 | Ingredients:

Note: This version is a little trickier because if you beat the mixture too far beyond a thick consistency, it will harden and crystallize. But the efforts are well-worth it!

2 cups sugar

3/4 cup eggnog

2 tablespoons corn syrup

2 tablespoons butter

1 teaspoon vanilla

Directions:

Line an 8-inch square pan with parchment paper. Set aside.

In a medium saucepan, combine sugar, eggnog, corn syrup and butter. Cook over medium heat until sugar dissolves and mixture comes to a boil. Insert cookie thermometer and cook until mixture reaches 234 degrees or soft ball stage.

Pour mixture into a stainless or glass mixing bowl. Cool to lukewarm, or 110 degrees.

Add vanilla and beat with electric mixer just until thickened. (If you mix too much beyond this stage, the mixture will seize up and crystallize.) Spread fudge into prepared pan. Refrigerate until firm. Cut into squares and store in refrigerator. Makes about 1 pound of fudge.

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