Two of my favorite holiday treats - eggnog and fudge - together in one recipe?! Shut the front door! This fudge is definitely one of my new Christmas favorites. I hope you like it too.
adapted from Recipe Girl
2 cups Granulated Sugar
1/2 cup Salted Butter
3/4 cup Dairy Eggnog
10.5 oz White Chocolate Chips
1/2 teaspoon Ground Nutmeg, plus more for the top
7oz jar Marshmallow Creme
1 teaspoon Rum Extract
Line an 8-inch square pan with foil with some hanging over the sides. Butter the foil or lightly coat with cooking spray.
Over medium heat, combine sugar, butter and eggnog in a heavy, 3-quart saucepan. Bring to a rolling boil while stirring constantly. Continue stirring and boiling for about 8 minutes or until a candy thermometer reaches 234F.
Remove from heat and quickly stir in white chocolate chips and nutmeg. Continue stirring until chocolate is melted and smooth. Add marshmallow cream and rum extract. Stir until well combined. Pour into prepared pan. Sprinkle with additional nutmeg, if desired. Let stand at room temperature until cool.
Once your fudge is completely cool, cut into about 1 1/4" squares. Store in an airtight container at room temperature.
Makes 36 Squares.
I only had unsalted butter on hand so I just added a pinch of salt and it worked well.
Some people prefer to refrigerate their fudge. I did some searching and it seems that this is unnecessary for food safety and will actually cause the fudge to dry out faster.
This fudge freezes well and can be stored in an air tight container in the freezer for several weeks.