During the Christmas season, there are a few things that are available that you can’t find any other time of the year. One of those items is eggnog. I don’t mind a glass of eggnog during Christmas, though I tend to cut it with some regular milk, or it’s too sweet. What I like most is figuring out how to bake with it. I have tried my hand at cookies, and cheesecake, but my favourite use of eggnog is in my Creamy Eggnog Fudge.
Oh, Fudge!
There is a lot of similarities in the production of eggnog fudge as there was with my Maple Pecan Fudge, especially cooking the sugar. The main difference between the two types of candy is that with this fudge, you will be adding in white chocolate instead of a lot of icing sugar. I like to use both in my recipe because I find that using too much white chocolate can kill the flavours of eggnog. I also like to add some spiced rum for added flavour. Don’t worry about alcohol content, you aren’t adding much, and it does cook for some time.
As with the Maple Pecan Fudge, one of the most essential equipment items is a candy thermometer. You want to make sure you are hitting the right temperatures to create the perfect creamy fudge. I would also like to take this time to prompt you to try getting your hands on whole nutmeg. I love using it, there is so much more flavour and the aroma is to die for. I get mine from Silk Road Spice Merchants.
Even though Christmas may be over, this is still a fantastic addition to your New Year’s parties and snacks. I hope you enjoy my Creamy Eggnog Fudge as much as we do at my house. Good Luck and Happy Baking.
Other recipes you may enjoy:
Delicious Sticky Toffee Pudding
Creamy Eggnog Fudge
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1/2 cup (125g) butter
- 3/4 cup eggnog
- 1/4 cup heavy cream
- 2 cups (400g) sugar
- 2 tbsp spiced rum
- 5 oz chopped white chocolate
- 1/4 cup (35g) icing sugar
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
Instructions
In a large pot add in butter, eggnog, cream, sugar, rum, and the white chocolate. Heat over low heat until everything is melted and it has started to boil.
Turn the heat up to medium-high and insert a candy thermometer. Continue to boil until temperature reaches 235℉.
Remove from heat and stir in vanilla and nutmeg.
Line an 8x8 pan with parchment paper.
Let cool until it reaches 180℉ and than stir in the icing sugar using a wooden spoon or the paddle attachment on your electric mixer. Continue to mix until the temperature comes down to around 110℉.
Pour fudge into prepared pan and smooth out with a spatula.
Place pan into the fridge until it has set. This takes about an hour, but I usually leave it in overnight.
Once set slice into 1/2 inch squares and store in an airtight container.
Notes
Since fudge is a candy it does last for some time.
No Comments