On the Fourth Day of Christmas, my true love gave to me… Eggnog Fudge! It’s as easy to make as it is delicious, and it’s an imaginative and tasty way to use the vanilla-scented commercial eggnog found in grocery stores across the country this time of year.
This is one of the best treats to bring to holiday parties. Deliciously creamy, perfectly spiced and light as can be – it tastes just like your favorite winter drink. This recipe comes from a cookbook I remember buying with my Mom at Christmas at Sears back in 1993 – it even has the card that came with the book from the Sears CEO. And with every book sold, they donated $2 to local childrens charities – 15 years ago, $2 per book was a good chunk of change to donate. Ohh, how times have changed…
Candy making is huge this time of year, and this fudge is the perfect holiday treat. The nutmeg is what really gives the fudge it’s true eggnog flavor! There is nutmeg in the fudge and then a sugary-nutmeg sprinkle on top too. For successful candy making, you need two things; a good thermometer and a heavy bottomed pan. If your pan isn’t heavy enough your fudge will burn – use the best pan that you have available.
A lot of Eggnog Fudge recipe that you find across the internet call for marshmallow creme or sweetened condensed milk – this recipe makes fudge the traditional and old fashioned way. Make your fudge even more beautiful by using vanilla bean paste in place of vanilla extract – you’ll see those beautiful little specks throughout the fudge, making it look even more festive!
You can use this same recipe, to make a coffee fudge by getting ride of the nutmeg and replacing the nutmeg with cinnamon (if you want) and substituting the eggnog with a prepared iced coffee (Stok is my favorite). Melt 1/3 cup of chocolate chips with 2 tsp butter and drizzle it over the top of your fudge before slicing – yum![lt_recipe name=”Eggnog Fudge” print=”yes” ingredients=”3 cups sugar;1 cup eggnog;1 tbsp corn syrup;2 tbsp butter;2 tsp vanilla;1/2 tsp nutmeg;1/2 cup walnuts, chopped;;2 tbsp raw sugar;1 tsp nutmeg” ]In a large, heavy saucepan, add sugar, eggnog and corn syrup, and stirring constantly, bring to a boil.;Once boiling, cook, stirring only if necessary to prevent sticking, until thermometer reaches 238 degrees F.;Immediately remove from heat. Let cool to luke warm (110 degrees). WITHOUT stirring.;While cooling, mix together raw sugar and nutmeg for topping.;Using a wooden spoon, beat in butter and vanilla, beating until very thick and no longer shiny.;Quickly stir in nuts.;Spread in greased 8″ square cake pan. Sprinkle sugar and nutmeg mixture over the top.;Score into 1″ squares while warm.;Let cool completely and cut into squares.[/lt_recipe]
If the fudge is setting too fast before you can spread it in the pan, reheat gently over low heat until just soft enough to spread.