The Best White Chocolate Eggnog Fudge

By CJKK

Ingredients

• 10 1/2 Ounces of White Chocolate, chopped
• 2 C of Sugar, granulated
• 1 Jar of Marshmallow Cream, 7 ounces
• 1 tsp of Rum Extract (Vanilla Extract is another option)
• 3/4 C of Eggnog
• 2/3 C of Butter
• 1/2 tsp of Cinnamon
• 1/2 tsp of Nutmeg (plus an extra pinch to top the fudge with)
• 1/4 C of Chopped
• Pinch of Salt

Details

Servings 24
Adapted from recipe4living.com

Preparation

Step 1

Directions

Use a 9 inch square pan. Grease the pan or line it with parchment paper. Combine and stir the sugar, butter, eggnog, nutmeg, and cinnamon in a saucepan until it reaches a rolling boil. Stir consistently until the candy thermometer reaches 233 degrees, F. Remove from heat and stir in the white chocolate, marshmallow cream, walnuts, and the rum (or vanilla) extract. Beat mixture until it is well blended and has a fluffy appearance. Pour mixture into prepared pan and allow it to cool. Sprinkle nutmeg on top if desired. Once cooled, fudge can be cut into pieces and can be stored, covered in the refrigerator.