Peppermint Eggnog Fudge

By tulawdog

Ingredients

• For the fudge
• 2 cups sugar
• 1/2 cup unsalted butter
• 1 cup eggnog
• pinch of salt
• 11oz. package white chocolate chips
• 7 oz. jar marshmallow fluff
• 1 cup Andes Peppermint Crunch Baking Chips
• For the topping
• 1 cup semi-sweet chocolate chips

Preparation

Step 1

For the fudge
Line a 8 or 9 inch square pan with aluminum foil and spray foil with a non-stick spray (I used Baker's Joy).
In a medium saucepan mix together the sugar, butter and eggnog. Bring to a rolling boil, stirring constantly.
Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 230°F. Don't forget to stir constantly to prevent scorching.
Once the temperature has been reached, remove from stove-top. Quickly add in white chocolate and peppermint baking chips. Stir until chocolate and baking chips are melted and smooth.
Then stir in marshmallow creme. Beat until well blended and then pour into prepared pan. You can use a spatula to smooth out the top if it doesn't spread evenly.
Place fudge in the fridge for about 15- 20 minutes to cool and set completely.
For the topping
Once fudge has cooled, melt your chocolate chips according to instructions on package. (I like to use Ghirardelli chocolate chips because they melt easily and smoothly in the microwave. Other chocolate chips you have to melt in a bowl over boiling water on the stove-top.)
Pour the melted chocolate over the fudge and spread evenly with a spatula.
Add sprinkles to the top.
Place fudge back in the fridge for chocolate to set. Once chocolate sets, cut fudge into squares with a sharp knife.
Grab some hot cocoa with your fudge square and enjoy!
Notes
I melt my chocolate chips in a glass measuring cup in the microwave. Therefore, it's easier to pour over the fudge.
I kept my fudge in an airtight container in the fridge, but I also placed some squares in the freezer for a week and it came out tasting just the same. Perfect for making ahead for Christmas gift packages.