Friday, June 20, 2008

White Chocolate Eggnog Fudge

White Chocolate Eggnog Fudge:
2 1/2 pounds, 40 servings

2 C sugar
1/2 butter
3/4 C dairy eggnog
3 (3 1/2 oz.) pkgs. white chocolate, confectionary bars broken into small pieces (white chocolate almond bark is what we used)
1/2 tsp. grated nutmeg
1 (7oz.) jar marshmallow creme
1 C chopped pecans
1 tsp. rum extract

Combine sugar, butter and eggnog in a heavy 2 1/2-3 qt. saucepan; bring to a full boil, stirring constantly. Continue boiling 8-10 minutes over medium heat or until a candy thermometer reaches 234* (or utilize soft ball stage method), stirring constantly to prevent scorching. Remove from heat; stir in white chocolate pieces and nutmeg until chocolate in melted. Add marshmallow creme, nuts, and rum extract. Beat until well blended. Pour into buttered 8 or 9 inch square pan. Cool at room temperature; cut into squares. If fudge is still too soft after cooling, chill.

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