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My review
Festive Eggnog Fudge
24
CRAZY4SUSHI
"A very easy and festive recipe. Double wrap in plastic wrap and store in the refrigerator. Also freezes well."
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Ingredients
1 h 50 m servings 135Original recipe yields 36 servings (36 pieces)
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- US
- Metric
Directions
{{model.addEditText}} Print- Line a 9-inch square baking pan with aluminum foil, leaving an overhang on both sides. Grease aluminum foil with 1 teaspoon butter.
- Combine sugar, eggnog, and 1/2 cup butter in a large saucepan over medium heat; bring to a boil, stirring constantly. Boil for 5 minutes, stirring constantly. Remove from heat. Add vanilla candy pieces and marshmallow cream; mix until smooth. Stir in rum extract.
- Pour sugar mixture into the prepared baking pan. Sprinkle nutmeg lightly on top. Cool to room temperature, about 30 minutes. Score fudge into 36 pieces. Refrigerate until firm, about 1 hour.
- Lift up the ends of aluminum foil to remove fudge from the pan. Cut through scored lines with a large knife.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
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11/10/2016
The flavor of this fudge was good but would have been better if the nutmeg was mixed in rather than just sprinkled on top. As a nutmeg lover I definitely upped the nutmeg to more than a pinch- ...
12/29/2017
5 stars for flavor and ease of recipe. I wish it wasn’t so crumbly but I’ve made it twice already and got rave reviews!
11/4/2017
I used white chocolate chips instead of vanilla candy, mix the nutmeg into the fudge and add chopped pecans. It’s a holiday favorite. I have to make it every year.