Prep 5 mins
Cook 10 mins
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.
- 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
- 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.
People would not quit hounding me for this. I made it for Christmas gifts with a few other kinds & this was all they'd talk about. They were threatening to steal it out of each other's mail boxes at work. I used white chips for the chocolate & vanilla instead of rum. Thanks for the winner recipe :)
I made three differant types of fudge this year from my Christmas Tray and this was really good. I've always had trouble getting the right consistancy for fudge and these directions made it really easy. I used a candy thermometer to measure the boiling time and it came out creamy and smooth. I did chill for about 2 hours to make sure it would cut and it was great. A differant taste from regular fudge and a nice treat. Thanks for posting.
I've made this twice now. The first time with the ingredients listed here (no nuts) and the second time I used Cinnamon eggnog, ground cinnamon instead of nutmeg, and vanilla instead of rum. Both times it turned out perfect and unbelievably delicious. This is a great recipe!!!!!