I made this fudge last week. Cut fudge into small pieces because it's very sweet, but I'm sure you sweet-tooths will love it. It really does taste a little bit like eggnog. Mmmm.
1/2 cup butter
3/4 cup eggnog
10.5 ounces (226 g bag) white chocolate chips (or a bar cut into small pieces)
1/2 tsp freshly grated nutmeg, plus a little more for the top of the fudge)
One 7 oz jar marshmallow creme
1 tsp rum extract
Line an 8" or 9" square pan with foil and let it hang over the sides. Butter the foil.
In a heavy 3-quart saucepan combine sugar, butter and eggnog. Bring to a full boil, stirring constantly. Continue boiling 8-10 minutes over medium heat or until a candy thermometer reaches 234 F, stirring constantly to prevent scorching. Remove from heat.
Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and them pour into prepared pan. Sprinkle a little freshly ground nutmeg on top. Let stand at room temperature until cooled. Refrigerate if you'd like to speed up the process.
When completely cool, cut into squares. Store in a covered container.
Yield 30-40 pieces.
Cooking Tip: This fudge freezes well. Place in a covered container; it will keep for several weeks.
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