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eggnog aedairy-7

A new twist on classic fudge, this recipe infuses the fudge with the traditional holiday taste of eggnog and offers a burst of flavor on top with candied ginger. It is a great addition to your party table, holiday meal or even wrapped up as a gift.


• 2 cups sugar

• 1/2 cup butter

• 3/4 cup eggnog

• 12 ounces white baking chocolate

• 1/4 teaspoon ground nutmeg

• 1 (7 ounce) jar marshmallow creme

• 1 teaspoon pure vanilla extract

• Pinch of ground ginger

• 1/8 teaspoon ground cinnamon

• Candied ginger

• Roasted pistachios

eggnog fudgebars-38


Bring sugar, butter and eggnog to a full boil in a heavy medium-size saucepan.

Continue to boiling over medium heat until candy thermometer reaches 234 degrees, stir constantly to prevent scorching.

Remove from heat and stir in the white chocolate, cinnamon, ginger and nutmeg, stirring until the chocolate is melted.

Add marshmallow creme and vanilla extract; beat until well blended.

Pour into a buttered 8- or 9-inch square pan.

Cool, then cut into squares.

Top with chopped candied ginger and pistachios if desired.

Store in an airtight container in the refrigerator.

May be frozen for up to three weeks.

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