- 2 1/4cups2 1/4 cups sugar
- 1/4cup1/4 cup corn syrup
- 1 3/4cups1 3/4 cups heavy cream
- 7tablespoons7 tablespoons unsalted butter
- 1/4teaspoon1/4 teaspoon salt
- 1/2teaspoon1/2 teaspoon eggnog flavor
- 1/2teaspoon1/2 teaspoon nutmeg
- 1 1/2cups1 1/2 cups chopped white chocolate, or white chocolate chips
Adapted from kingarthurflour.com
1. Grease a 9" square cake pan with parchment; grease the parchment. Or lightly grease your favorite bake-and-give pans; we like the mini round pans.
2. Combine the sugar, corn syrup, cream, butter, salt, eggnog flavor, and nutmeg in a deep (8- to 10-quart) heavy-bottomed pot.
3. Bring the mixture to a boil over medium-high heat, stirring until smooth — the sugar should have dissolved, with no grittiness in the bottom of the pan.
4. Boil until the mixture reaches 235°F to 240°F on a candy or digital thermometer, about 15 to 20 minutes.
5. Remove the pot from the heat and add the chocolate a handful at a time, stirring until smooth.
6. Pour the mixture into the parchment-lined pan — you'll want to do this fairly quickly, as once it starts to cool, the fudge will be much harder to pour.
7. Cool the fudge overnight, until firm. If it's in a large pan, cut it into serving-size pieces. Wrap airtight, and store at room temperature for several days.