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| Festive Eggnog Fudge |
"A very easy and festive recipe. Double wrap in plastic wrap and store in the refrigerator. Also freezes well."
Ingredients :
- 1 teaspoon butter, or as needed
- 2 1/2 cups white sugar
- 2/3 cup eggnog
- 1/2 cup butter
- 8 ounces vanilla candy melts, cut into pieces
- 1 (7 ounce) jar marshmallow creme
- 1 teaspoon rum extract
- 1 pinch ground nutmeg
Instructions :
| Prep : 10M | Cook : 36M | Ready in : 1H50M |
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- Line a 9-inch square baking pan with aluminum foil, leaving an overhang on both sides. Grease aluminum foil with 1 teaspoon butter.
- Combine sugar, eggnog, and 1/2 cup butter in a large saucepan over medium heat; bring to a boil, stirring constantly. Boil for 5 minutes, stirring constantly. Remove from heat. Add vanilla candy pieces and marshmallow cream; mix until smooth. Stir in rum extract.
- Pour sugar mixture into the prepared baking pan. Sprinkle nutmeg lightly on top. Cool to room temperature, about 30 minutes. Score fudge into 36 pieces. Refrigerate until firm, about 1 hour.
- Lift up the ends of aluminum foil to remove fudge from the pan. Cut through scored lines with a large knife.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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