Eggnog Fudge

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Need a last-minute Christmas gift?


Homemade candy is a year-round treat, but it’s especially delicious during the holidays.

Gather a heavy saucepan, a candy thermometer and a wooden spoon, along with plenty of fresh butter, to make this tastes-like-Christmas Eggnog Fudge.

All of the ingredients should be available at your local natural and organic food store.

Eggnog Fudge 

Makes 3 dozen pieces

  • 1/2 cup (1 stick) butter 
  • 3/4 cup eggnog 
  • 2 cups sugar 
  • 10 ounces white chocolate, coarsely chopped 
  • 1/2 teaspoon ground nutmeg 
  • 1 jar (7 ounces) marshmallow creme (see note at end of recipe) 
  • 1 cup chopped pecans 
  • 1 teaspoon rum or rum extract 

In a heavy saucepan, combine butter, eggnog and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly.

Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 minutes, or until mixture reaches 234°F (soft ball stage).

Remove from heat; add chocolate and nutmeg. Stir until smooth. Add marshmallow creme, pecans and rum; mix well.

Pour mixture into a 9-inch square pan lined with buttered foil. Cool completely; cut into 1½-inch squares. Store in airtight container in refrigerator.

Note: Many Whole Foods Market stores carry Tiny Trapeze All Natural Marshmallow Creme, made with natural and organic ingredients. Check store shelves for similar brands.

Recipe and photo courtesy of America’s Dairy Farmers

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