Eggnog Fudge

Photo by Chantal D.
Adapted from kingarthurflour.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

64

pieces

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

64

servings

Adapted from kingarthurflour.com

Ingredients

  • 2 1/4 cups 2 1/4

    cups sugar

  • 1/4 cup 1/4

    cup corn syrup

  • 1 3/4 cups 1 3/4

    cups heavy cream

  • 7 tablespoons 7

    tablespoons unsalted butter

  • 1/4 teaspoon 1/4

    teaspoon salt

  • 1/2 teaspoon 1/2

    teaspoon eggnog flavor

  • 1/2 teaspoon 1/2

    teaspoon nutmeg

  • 1 1/2 cups 1 1/2

    cups chopped white chocolate, or white chocolate chips

Directions

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.

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