Egg Nog Fudge recipe...tastes exactly as the title describes

Yum Yum Yum. Braden came to my assistance with this recipe because it required a lot of stirring and a candy thermometer. It turned out a little dry and a bit crumbly but still tasty. I think next time when the temperature reaches the desired temperature, I would take it off the heat and stir the rest of the ingredients in. We kept it on the element and had to stir well otherwise the bottom was starting to brown.

One more thing...marshmallow cream can be found in the baking aisle.

Recipe courtesy of :www.catzinthekitchen.com/2011/12/eggnog-fudge-crazy-cooking-challenge.html

EggNog Fudge

Source: Recipe Girl

2 cups granulated sugar

1/2 cup butter

3/4 cup dairy eggnog

10.5 ounces white chocolate bars, chopped into small pieces

1/2 tsp freshly grated nutmeg, plus a little more for the top of the fudge

once 7 ounce jar marshmallow creme

1 tsp rum extract

Line a 8 or 9-inch square pan with foil and let it hang over the sides. Butter the foil.

In a heavy, 3-qt saucepan combine sugar, butter, and eggnog. Bring to a rolling boil, stirring constantly. Continue boiling 8-10 minutes over medium heat or until a candy thermemoter reaches 234 F, stirring constantly to prevent scorching. Remove from heat. 

Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended  and then pour into prepared pan. Sprinkle with a little freshly ground nutmeg on top. Let stand at room temperature until cooled. Refrigerate if you'd like to speed up the process. 

When completely cool, cut into squares. Store in covered container.