Eggnog-Chocolate Fudge
"Everyone will love this festive fudge made with two kinds of chocolate. Makes a great holiday gift."
- Ready In:
- 6hrs 15mins
- Ingredients:
- 8
- Yields:
-
64 pieces
ingredients
- 2 (14 ounce) cans sweetened condensed milk
- 1 (11 1/2 ounce) package 60% cacao bittersweet chocolate chips
- 3 cups white chocolate chips
- 1 1⁄2 teaspoons rum extract
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon nutmeg
- 1⁄8 teaspoon salt
- chocolate shavings (optional)
directions
- Line 8-inch square pan with enough foil to overhang edges by 2 inches; coat with cooking spray. Pour 1 can milk into large microwave-safe bowl; add bittersweet chocolate chips. Microwave on High in 30-second intervals, stirring until smooth. Spread in pan.
- Pour remaining 1 can milk into clean microwave-safe bowl; add white chips. Microwave on High in 30-seconds intervals, stirring, until smooth; stir in extracts, nutmeg and salt. Gently spread over mixture in pan.
- Refrigerate until set, 6 hours or overnight. Using foil, lift fudge from pan. Cut into squares. If desired, garnish with chocolate shavings.
- To freeze: Tightly wrap uncut chilled fudge in plastic wrap and foil; freeze up to 6 weeks. Thaw in wrappings overnight in refrigerator. Cut and garnish as directed.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
