Best Graces Egg Nog Fudge When In Season Recipes

EGGNOG FUDGE

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.

CREAMY EGGNOG FUDGE

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.

GRACE'S EGG NOG FUDGE [WHEN IN SEASON]

Steps:

• HAVE EVERTHING PREPED AND READY TO USE.
• IN DOUBLE BOILER MELT THE EGGNOG MELTS[CHIPS] POUR IN MILK AND SYIRRING AS U DO POUR IN REMAINDER OF INGREDIENTS.
• FOR THOSE OF U WHO WANT TO USE REAL RUM OR BRANDY ITS UP TO U. I USED THE IMMATATION COS ITS KID FRIENDLY.
• POUR INTO PAN LINED WITH FOIL, OR PARCHMENT PAPER, OR WAX PAPER. EVEN OUT IN PAN.
• PLACE IN FRIDGE TO SET. TAKE OUT AND CUT INTO SQRS. BEFORE SERVING. SERVE ON FESTIVE PLATTER WITH A CHRISTMAS RED OR GREEN DOILIE [PAPER], UNDERNIETH FUDGE.
• HOPE U LIKE IT

FESTIVE EGGNOG FUDGE

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.