Tis the season for Holiday Parties! I know, you just want to go have fun, but why not bring something sweet for the host? I’m sure they’ll love this Eggnog Fudge. Please note: You will need a candy thermometer. You should test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
1/2 cup sugar
3 cups miniature marshmallows
2/3 cup purchased eggnog
3 tablespoons butter
1 tablespoon corn syrup
1/8 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
1 cup chopped pecans
How to make Eggnog Fudge:
Butter sides of a heavy 3-quart saucepan. Add sugar, marshmallows, eggnog, butter, corn syrup, and salt to the saucepan; cook over low heat, stirring constantly, until sugar is dissolved.
Turn heat up to medium and cook until mixture boils. Continue to cook, stirring constantly, to about 232°. Add chocolate chips and continue to cook for 5 minutes (should be at soft ball stage*), or until chocolate is melted.
Stir in chopped nuts. Pour into a buttered 8-inch square pan. Cool to room temperature, then chill and cut into squares.
Makes about 3 dozen pieces of Eggnog Fudge.
*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers (234° to 240°).
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