Eggnog Fudge

By dawn716

Ingredients

• 1/2 C BUTTER
• 3/4 C EGGNOG
• 2 C SUGAR
• 10 OZ WHITE CHOCOLATE, COARSLEY CHOPPED
• 1/2 t NUTMEG
• 1 7OZ JAR MARSHMALLOW CREAM
• 1 C CHOPPED PECANS
• 1 t RUM OR RUM EXTRACT

Preparation

Step 1

IN HEAVY SAUCEPAN, COMBINE BUTTER, EGGNOG AND SUGAR. BRING TO FULL BOIL STIRRING CONSTANTLY.
REDUCE HEAT AND CONTINUE TO BOIL 8-10 MINUTES STIRRING FREQUENTLY OR UNTIL MIXTURE REACHES 234*(SOFT BALL STAGE)
REMOVE FROM HEAT, ADD CHOCOLATE AND NUTMEG, STIR UNTIL SMOOTH. ADD MARSHMALLOW CREAM, PECANS AND RUM. MIX WELL.
POUR MIXTURE INTO 9" PAN LINED WITH BUTTERED FOIL. COOL COMPLETELY.