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Eggnog Fudge Squares
Stroller Envy

Eggnog Fudge Squares

Eggnog Fudge Squares in measured, party-size portions.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling and chilling 4 hours
Total Time 4 hours 25 minutes
Servings: 36 squares
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter
  • 3/4 cup pasteurized commercial eggnog
  • 2 cups granulated sugar
  • 12 oz white chocolate chips
  • 7 oz marshmallow creme
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground nutmeg

Method
 

  1. Line the pan with parchment. Measure the chocolate, marshmallow creme, vanilla and nutmeg before starting.
  2. Combine butter, eggnog and sugar in a heavy saucepan. Heat, stirring, until the butter melts and sugar dissolves. Bring to a full boil and continue cooking, stirring constantly, until a candy thermometer reaches 234°F; this usually takes 4–6 minutes at a boil.
  3. Remove from heat. Immediately stir in the white chocolate until melted, then stir in marshmallow creme, vanilla and nutmeg until smooth.
  4. Spread in the prepared pan. Cool for 30 minutes, then refrigerate for at least 3 1/2 hours until firm. Lift out and cut into 36 squares.

Notes

Equipment: 9-inch square pan, heavy saucepan, candy thermometer.
Serving size: 1 square.
Keep refrigerated and use within 1 week. Use a thermometer rather than boiling by time alone. At high altitude, adjust candy temperature using local extension guidance.