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Stroller Envy

Eggnog Fudge Squares

Print Recipe
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 pan with parchment. Measure chocolate, marshmallow creme, vanilla, and nutmeg before starting.
  2. Heat butter, eggnog, and sugar in heavy saucepan, stirring until butter melts and sugar dissolves. Bring to full boil; stir constantly to 234°F on candy thermometer, usually 4–6 minutes boiling.
  3. Off heat, immediately stir in white chocolate until melted, then marshmallow creme, vanilla, and nutmeg until smooth.
  4. Spread in prepared pan. Cool 30 minutes; refrigerate at least 3 1/2 hours until firm. Lift out; 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.