CREAMY EGGNOG FUDGE
This eggnog-flavored fudge is made with white chocolate, eggnog, some nutmeg, and cinnamon. It's a very rich fudge worth every nibble!
Provided by Minda
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 20m
Yield 64
Number Of Ingredients 9
Steps:
- Grease a 9 inch square pan and set aside.
- Combine the sugar, butter, eggnog, nutmeg, and cinnamon in a large saucepan. Bring to a boil, stirring occasionally to melt the butter. Once the mixture reaches a rolling boil, stop stirring, and clip a candy thermometer onto the pan.
- Heat mixture to 235 degrees F (113 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Remove the pan from the heat and stir in the white chocolate pieces, marshmallow cream, vanilla, and walnuts. Beat the mixture with a wooden spoon until fluffy and it starts to lose its gloss. Spoon into the prepared pan, spreading evenly. Cool completely, then cut into small squares for serving.
Nutrition Facts : Calories 88.8 calories, Carbohydrate 12.3 g, Cholesterol 8.4 mg, Fat 4.4 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 2.6 g, Sodium 24 mg, Sugar 11 g
EGGNOG FUDGE
I experimented with many recipes featuring eggnog before coming up with this winning combination. -Richell Welch, Buffalo, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 3-1/4 pounds.
Number Of Ingredients 8
Steps:
- Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. In a large saucepan, combine the sugar, eggnog, cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook until a candy thermometer reads 238° (soft-ball stage), stirring occasionally., Remove from the heat. Stir in chips until melted. Stir in the marshmallow creme, walnuts and vanilla. , Spread into prepared pan. Cool to room temperature. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 114 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 34mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
WHITE CHRISTMAS HOLIDAY EGGNOG FUDGE
Our family favorite white fudge! White, creamy rich and oh-so-good!! I make this every year for Christmas, and give plenty away as gifts. Enjoy!
Provided by BecR2400
Categories Candy
Time 15m
Yield 2 1/4 lbs.
Number Of Ingredients 7
Steps:
- Bring the sugar, butter and eggnog to a full boil in a heavy medium-size saucepan.
- Continue to boil for 8 to 10 minutes over medium heat, or 234°F on a candy thermometer, stirring constantly to prevent scorching.
- Remove from heat and stir in the white chocolate chips and the grated nutmeg, stirring until the chocolate is melted.
- Add marshmallow creme and the rum or rum extract; beat until well blended.
- Pour into a buttered 8 or 9-inch square pan.
- Cool at room temperature, then cut into squares.
- Store in an airtight container in the refrigerator. May be frozen for up to three weeks.
Nutrition Facts : Calories 2157.5, Fat 93.5, SaturatedFat 57.6, Cholesterol 190.2, Sodium 618.5, Carbohydrate 326.2, Fiber 0.5, Sugar 295.6, Protein 13.9
WHITE CHOCOLATE EGGNOG FUDGE
This is an old favorite of my mothers. She made it every Christmas time. So it holds good memories for me. Besides, it's out of this world.
Provided by JulieS
Categories Candy
Time 15m
Yield 40 serving(s)
Number Of Ingredients 8
Steps:
- Yield: 2-1/2 lbs
- Prep Time: 30 minutes
- Combine sugar, butter and eggnog in a heavy 2-1/2 to 3 quart saucepan;.
- bring to a full boil, stirring constantly.
- Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234 deg F, stirring constantly to prevent scorching.
- Remove from heat;
- stir in white chocolate pieces and nutmeg until chocolate is
- 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 too soft after cooling, chill.
EASY CHRISTMAS EGGNOG FUDGE (NO THERMOMETER!)
We have been making this fudge at the holiday season for years, if cooking time is followed directly this will produce a wonderful fudge that tastes just as good maybe even better than the fudge prepared with a candy thermometer but you won't need one for this! --- this is sure to become a favorite at the holiday season --- use only store-bought full-fat eggnog for this :)
Provided by Kittencalrecipezazz
Categories Candy
Time 18m
Yield 1 9x9 inch pan
Number Of Ingredients 8
Steps:
- Line a 9x9-inch pan with aluminum foil; set aside.
- In a heavy bottomed saucepan, add eggnog and sugar, bring to a rolling boil over medium to med-high heat (watch that mixture does not boil over the pot, if boiling to hard, turn down heat slightly, but continue a rapid boil), stirring constantly; boil for 2 minutes (this must be timed for exactly 2 minutes).
- Remove from heat; stir in the marshmallows, cinnamon and pinch of nutmeg (if using).
- Put saucepan back on element; bring back to a rolling boil for another 6 minutes, stirring constantly, again, turn down the heat if mixture is boiling to hard.
- The mixture will start to turn a brown colour, which is normal.
- After boiling for the full 6 minutes; remove from heat; add the butter, vanilla chips and nuts.
- Stir rapidly, until mixture has a glossy appearance, and the chips and butter are well mixed.
- Pour the mixture into the prepared foil-lined pan.
- Cool at room temperature.
- Remove from pan lifting up sides of foil.
- Remove the foil from the fudge; cut in small squares.
Nutrition Facts : Calories 4657.1, Fat 169.7, SaturatedFat 64.5, Cholesterol 234.7, Sodium 981.8, Carbohydrate 773.6, Fiber 17, Sugar 721.3, Protein 51.8
FESTIVE EGGNOG FUDGE
A very easy and festive recipe. Double wrap in plastic wrap and store in the refrigerator. Also freezes well.
Provided by CRAZY4SUSHI
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h50m
Yield 36
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 135.2 calories, Carbohydrate 22.5 g, Cholesterol 11.2 mg, Fat 5 g, Protein 0.6 g, SaturatedFat 3.1 g, Sodium 31.5 mg, Sugar 20.5 g
CREAMY AND TASTY EGGNOG FUDGE
Creamy and tasty! Try white chocolate chips in place of butterscotch for variety.
Provided by LOONEYPROFESSOR
Categories Desserts Candy Recipes Fudge Recipes
Time 35m
Yield 81
Number Of Ingredients 7
Steps:
- Line 9-inch square pan with aluminum foil and spray foil with cooking spray. Prepare insides of a large saucepan with cooking spray.
- Stir eggnog and sugar together in prepared saucepan over medium-high heat; bring to a rolling boil while stirring constantly with a wooden spoon. Boil mixture for 2 minutes.
- Fold marshmallows and nutmeg into the eggnog mixture. Bring mixture again to a boil, stirring continually; boil for 6 minutes, remove immediately from heat, and add butterscotch chips and butter. Beat the mixture rapidly with a whisk or a hand mixer until thoroughly mixed and loses its gloss; pour into the prepared saucepan.
- Set fudge aside at room temperature until set, at least 15 minutes.
Nutrition Facts : Calories 50.5 calories, Carbohydrate 9.9 g, Cholesterol 2.6 mg, Fat 1.1 g, Protein 0.1 g, SaturatedFat 0.8 g, Sodium 7.1 mg, Sugar 9.5 g
EGGNOG FUDGE
I lost this when we moved and found it when we moved again. Christmas is back.
Provided by MOMMYMACHINE
Categories Desserts Candy Recipes Nut Candy Recipes
Time 2h25m
Yield 24
Number Of Ingredients 9
Steps:
- Line a 9 x 13 inch baking pan with aluminum foil and set aside.
- Spray the bottom and sides of a large saucepan with cooking spray. Heat eggnog and sugar over medium heat. Bring to rolling boil, stirring constantly with a wooden spoon. Boil for 2 minutes.
- Fold in marshmallows, cinnamon and nutmeg. Return to a boil for 6 minutes, stirring constantly. As the mixture boils it will become brown. Remove from heat and quickly stir in butter, white chocolate chips and almonds. Stir until well mixed and glossy.
- Quickly pour into prepared pan.
- Cool at room temperature. Remove from pan, remove foil and cut into squares.
Nutrition Facts : Calories 190.2 calories, Carbohydrate 33.5 g, Cholesterol 10.1 mg, Fat 6 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 2.6 g, Sodium 23.4 mg, Sugar 31.5 g
SECRET EGGNOG FUDGE
I made these extremely rich and sweet confections for a Christmas hand-out! So far they have been a huge success! This sweet confection has just a few ingredients and does NOT require a candy thermometer! My first time ever making fudge couldn't have been any easier and perfect! This is great for beginners and novices in the...
Provided by Hope Vaillancourt
Categories Candies
Time 40m
Number Of Ingredients 8
Steps:
- 1. Line a 9x9 pan with aluminum foil; set aside. In a heavy-bottomed saucepan, combine eggnog and sugar; stirring constantly, bring to a rolling boil over medium to medium-high heat. Boil for exactly 2 minutes. Watch that the mixture does not boil over the pot; if it's boiling too hard, turn down the heat slightly, but continue a rapid boil.
- 2. Remove from heat. Stir in the marshmallows, cinnamon and a pinch of nutmeg until marshmallows have melted and are well combined. Return to saucepan to heat; bring back to a rolling boil for 6 minutes, stirring constantly. Again, turn down the heat if the mixture threatens to boil over. The mixture will start to turn a brown color, which is normal.
- 3. After boiling for the full 6 minutes, remove from heat. Add the butter, white chocolate chips and almonds. Beat until the mixture has a glossy appearance and the chips and butter are mixed in well.
- 4. Pour the mixture into the prepared foil-lined pan. Cool to room temperature. Remove from pan, using sides of foil as handles. Peel the foil away from the fudge and cut into small squares. Makes 15 servings.
EGGNOG FUDGE BITES
Make the most of eggnog availability with these truly easy-to-make Eggnog Fudge Bites. A little nutmeg and rum extract make them egg-stra scrumptious!
Provided by My Food and Family
Categories Recipes
Time 2h15m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 3 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
- Add dry pudding mix, extract and nutmeg; stir with whisk 2 min. Add powdered sugar, 1 cup at a time, stirring after each addition until blended; press onto bottom of prepared pan.
- Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.5195 g
EASY CHRISTMAS EGGNOG FUDGE (NO THERMOMETER!)
We have been making this fudge at the holiday season for years, if cooking time is followed directly this will produce a wonderful fudge that tastes just as good maybe even better than the fudge prepared with a candy thermometer but you won't need one for this! --- this is sure to become a favorite at the holiday season --- use only store-bought full-fat eggnog for this :)
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Line a 9x9-inch pan with aluminum foil; set aside.
- In a heavy bottomed saucepan, add eggnog and sugar, bring to a rolling boil over medium to med-high heat (watch that mixture does not boil over the pot, if boiling to hard, turn down heat slightly, but continue a rapid boil), stirring constantly; boil for 2 minutes (this must be timed for exactly 2 minutes).
- Remove from heat; stir in the marshmallows, cinnamon and pinch of nutmeg (if using).
- Put saucepan back on element; bring back to a rolling boil for another 6 minutes, stirring constantly, again, turn down the heat if mixture is boiling to hard.
- The mixture will start to turn a brown colour, which is normal.
- After boiling for the full 6 minutes; remove from heat; add the butter, vanilla chips and nuts.
- Stir rapidly, until mixture has a glossy appearance, and the chips and butter are well mixed.
- Pour the mixture into the prepared foil-lined pan.
- Cool at room temperature.
- Remove from pan lifting up sides of foil.
- Remove the foil from the fudge; cut in small squares.
EGGNOG FUDGE
Here is another yummy Eggnog recipe that is sure to become a holiday favorite. It is rich with flavors, festive and delish. You really can taste the toasted almonds and pecans along with the small bits of cherries with the eggnog makes it so unique. It certainly is a different fudge than your usual traditional flavors. If you...
Provided by Kimberly Biegacki
Categories Candies
Time 35m
Number Of Ingredients 8
Steps:
- 1. Line an 8" x 4" loafpan with aluminum foil, butter foil, and set aside. Combine first 4 ingredients in a 4-quart heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Wash down crystals from sides of pan, using a pastry brush dipped in hot water. Insert a candy thermometer into eggnog mixture. Cook, stirring occasionally, until thermometer registers 238 degrees. Remove from heat and cool, undisturbed, until temperature drops to 190 degrees (15 to 18 minutes).
- 2. Stir in pecans and remaining 3 ingredients; beat with a wooden spoon until fudge thickens and just begins to lose its gloss (5 to 8 minutes).
- 3. Pour candy into prepared pan. Cool completely; cut into squares. Yield:about 1 1/2 pounds.
- 4. Your finished fudge looks so festive and delish!
EGGNOG FUDGE
Make and share this Eggnog Fudge recipe from Food.com.
Provided by ChristineMcConnell
Categories Low Protein
Time 5h30m
Yield 40 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot on medium high heat, mix sugar, eggnog and vanilla. Stir until it begins to boil. Stop stirring and place candy thermometer along pots edge and allow to heat to 238 degrees. Once this occurs remove from heat and stir in butter, cinnamon and nutmeg. Mix until just combined and then pour into a parchment lined 10X10 inch tin and allow to cool completely.
- Cut into various shapes and smooth any rough edges with a potato peeler. Pierce one end with a toothpick. Coat shapes in the candy melt color of your choosing and allow to set completely before decorating .
- Mix frosting and scoop into a medium piping bag. Pipe decorative final ribbons. Paint after completely dry if desired. I found a small star tip makes for a perfect ruffle ribbon with one little squeeze.
Nutrition Facts : Calories 157.5, Fat 2.9, SaturatedFat 1.8, Cholesterol 13.6, Sodium 31.7, Carbohydrate 33.1, Sugar 32.8, Protein 0.9
EGGNOG FUDGE
Make and share this Eggnog Fudge recipe from Food.com.
Provided by gailanng
Categories Candy
Time 30m
Yield 2 dozen pieces
Number Of Ingredients 8
Steps:
- In a heavy saucepan, combine butter, eggnog and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 minutes or until mixture reaches 234°F (use candy thermometer).
- Remove from heat; add chocolate and nutmeg; stir until smooth. Add marshmallow creme, pecans and rum; mix well. Pour mixture into a 9-inch square pan lined with buttered foil. Cool completely; cut into 1 1/2-inch squares.
- Store in an airtight container in the refrigerator for up to one week.
- Microwave Instructions:.
- In a 4-quart microwave-safe bowl, microwave butter on high for 1 minute or until melted. Add eggnog and sugar; mix well and microwave 6 minutes or until mixture comes to a rolling boil; stirring after 3 minutes.
- Scrape sides of bowl and mix well, continue microwaving 9 minutes more, scraping bowl and mixing after each 3 minutes, stir in chocolate until melted; continue as directed above.
Nutrition Facts : Calories 2562.2, Fat 123.9, SaturatedFat 55.8, Cholesterol 200.5, Sodium 638.8, Carbohydrate 361.9, Fiber 5.7, Sugar 322.2, Protein 16.9
EGGNOG FUDGE
I made this for Christmas. It's very rich and yummy! Source: "Braum's Holiday Recipes (2001)"
Provided by sydsmama
Categories Candy
Time 10m
Yield 1 pan
Number Of Ingredients 9
Steps:
- Line a 9 inch square pan with aluminum foil and set aside.
- Spray sides of a large saucepan with butter flavored nonstick cooking spray.
- Bring egg nog and sugar to a rolling boil at medium heat stirring constantly with a wooden spoon.
- Let boil for two minutes exactly with heat turned down to the lowest setting that will maintain the boil.
- Stir occasionally to keep the mixture from boiling over or burning.
- Fold in marshmallows, cinnamon and nutmeg; the boil will probably stop until the marshmallows completely dissolve.
- Bring mixture back to a rolling boil for another 6 full minutes (start timing when the boil resumes).
- Stir constantly.
- The mixture will start to turn brown during the boil.
- If you get brown flakes in the mixture, reduce heat a little.
- Remove from heat and add butter, chips and nuts.
- Stir until thoroughly mixed or until fudge starts to lose its glossy appearance.
- Pour into prepared pan.
- Sprinkle with nutmeg.
- Cool at room temperature.
- Remove from pan, remove foil and cut into 1 inch squares.
- Store in an airtight container.
Nutrition Facts : Calories 3915.3, Fat 83.8, SaturatedFat 62.6, Cholesterol 210.9, Sodium 557.7, Carbohydrate 797.3, Fiber 1, Sugar 778, Protein 17
EGGNOG FUDGE
Make and share this Eggnog Fudge recipe from Food.com.
Provided by kasue5
Categories Candy
Time 11m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in stovetop pan on low heat until melted. Pour into an 8 inch waxed pan and refridgerate until set. Usually two hours. Remove wax paper after set and cut into squares.
Nutrition Facts : Calories 195.8, Fat 9, SaturatedFat 5.5, Cholesterol 11.4, Sodium 50.7, Carbohydrate 26.2, Sugar 26.1, Protein 3.2
MICROWAVE EGGNOG AND CHERRY FUDGE
You had us at eggnog. White chocolate, nutmeg, and a touch of brandy mimic the flavors of holiday nog without the confusion of drinking dessert while you're waiting for the main course. It comes together in the microwave with just a little bit of stirring and that's about all the effort it takes to make an addictive sweet treat perfect for gifting. Wrap individual squares of fudge in parchment or waxed paper and tie them with a bit of ribbon for a darling gift for co-workers, teachers, or family or friends.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Generously grease an 8-inch square baking dish with 1 tablespoon of the butter. Place white chocolate, nutmeg, salt, and remaining ½ cup butter in a large microwave-safe bowl; microwave on MEDIUM until melted and smooth, about 1 minute, stirring every 20 seconds. Stir in brandy until incorporated. Add powdered sugar, 1 cup at a time, whisking vigorously after each addition. Fold in cherries and transfer mixture to prepared dish, smoothing top. Cover with plastic wrap, and chill until firm, about 2 hours. Let fudge stand at room temperature 30 minutes before cutting into 1½ inch pieces. Layer between sheets of wax paper in an airtight container, and store in refrigerator for up to 1 week.
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