Tuesday, December 17, 2013
White Chocolate Eggnog Fudge
Does that ever sound decadent or what?! I'm not a big eggnog drinker but I do enjoy a glass or so around the holidays. It just seems so festive. We purchase all of our milk from a local dairy farm, they actually have a small outlet up the road. I can find anything from ice cream, eggs, cheese and even local meats. I was really excited when they started carrying eggnog, it's made locally and you know I love that!
Plus I really think the flavor is so much better than what I would normally buy in the store. I really noticed a difference when I made my pumpkin pie at Thanksgiving time.
So of course it's going to cost me a little more, about $2, not a huge amount but I sure don't want to be wasting my money. Since we don't drink a whole lot of eggnog I have been busy trying to incorporate it into my recipes. First we tried it in french toast. Yum! This was seriously sooo good! I loved listening to kids eat that morning, smacking their lips and making noises at they enjoyed their slices.
I simply replaced the milk with eggnog in a traditional french toast recipe. Then served with a light drizzle of pure maple syrup. If you're still not sure on what to serve Christmas morning, consider this!
Back to the fudge. I haven't had time to do much baking for myself this season, I've been busy working on orders for others. Which I do love, don't get me wrong, but I like to make baked goods for my own friends and family too! I figured I could try adding some of this eggnog into fudge, at least it was worth a try.
I'm really happy with how it turned out. Fudge is already decadent so you don't need much to satisfy that craving. The eggnog is very subtle, but you can tell it's there. It's also very creamy, sort of melts in your mouth. It'll be the perfect addition to my Christmas tins...that is if I ever get the time to finish them.
White Chocolate Eggnog Fudge
3/4 cup eggnog
1 stick unsalted butter
pinch of salt
2 cups sugar
10 oz. white chocolate chips
1 tsp nutmeg
7 oz. jar marshmallow creme
1 tsp vanilla
Line an 8x8 inch baking pan with foil, lightly spray or butter. Set aside.
In a medium saucepan, combine eggnog, butter, salt and sugar. Stir together and let come to rapid boil. Stirring constantly, let cook for 8 minutes or until temperature reaches 234 degrees on a candy thermometer. Remove from heat and immediately stir in white chocolate chips and nutmeg. Stir until smooth, I did put my mixture back on the stove for just a minute or so to melt the chocolate completely.
Add in marshmallow creme and vanilla, stirring until completely smooth. Pour mixture into prepared pan. Sprinkle lightly with additional nutmeg if desired. Let chill in the fridge until cooled completely. Cut into small squares.
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