Name: Easy Christmas Eggnog Fudge (No Thermometer!)
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 1 9x9 inch pan
Ingredients: 1/8 cup butter (no substitutes); 2 3/4 cups white sugar; 1 cup commercial good quality eggnog (not low fat); 6 ounces white chocolate chips; 1 1/2 cups mini marshmallows; 1 cup almonds, chopped coarsely; 1/2 teaspoon cinnamon; 1 pinch nutmeg (optional)

13

Recipe by Kittencalrecipezazz

13

People talking

Join In Now Join the conversation!

Easy Christmas Eggnog Fudge (No Thermometer!) created by cmtodd50

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 :)

Ready In:: 18mins
Yields:
Units:

13

People talking

Join In Now Join the conversation!

ingredients

¹⁄₈ cup butter (no substitutes)
2 ³⁄₄ cups white sugar
1 cup commercial good quality eggnog (not low fat)
6 ounces white chocolate chips
1 ¹⁄₂ cups mini marshmallows
1 cup almonds, chopped coarsely
¹⁄₂ teaspoon cinnamon
1 pinch nutmeg (optional)

directions

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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Kittencalrecipezazz

Contributor

@Kittencalrecipezazz

Contributor

"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 :)"

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

photo by cmtodd50

12/26/2016

Reply
review by cmtodd50

12/25/2016

This recipe turned out perfectly! I very gingerly (hoping it wouldnt screw up the texture or something) added a scant teaspoon of bourbon vanilla extract at the first step, and used pecans because that's what I had, but other than that, followed the recipe precisely and was rewarded with creamy, rich yet somehow delicate, fudge. The eggnog flavor is there, but not at all overpowering, and cinnamon and hint of nutmeg warm it up. I think quality spices and eggnog really help it shine. Delightful! Thank you for sharing!

Reply
tweak by cmtodd50

12/25/2016

Bourbon vanilla extract

Reply
review by vintagebased

12/21/2015

I just made this today and it turned out tasting great if not to maybe. I added a teaspoon of rum extract and substituted for walnuts. Thankyou.

Reply
review by bluedawn620

12/1/2013

Wow - this was so good. Made purely according to the recipe. Great flavor. It does spatter a little after adding the marshmallow but reduces pretty quickly. My husband scraped the hot remnants out of the pot after. Yum. A lovely, easy recipe!

Reply