Eggnog is probably the most celebrated holiday drink. And while most probably prefer it spiked with rum to deal with the chaos that inevitability comes during this time of year (classic), may I suggest a new way to enjoy it? Just fudge it this season.
Ingredients: 2 cups granulated sugar, 1 stick unsalted butter, ¾ cup eggnog, pinch salt, 10½ ounces white chocolate, ½ teaspoon nutmeg (fresh or already grounded), 7-ounce jar marshmallow creme, 1 teaspoon rum extract
Line a 9 or 8-inch square pan with parchment paper, letting the paper hang over the sides. Set aside.
First things, first. Grab your finest sweatpants (preferably the ones where the waist is completely shot). You’re going to gain a few pounds just from looking at this recipe. I kid, but it feels true. I mean look at the photo above? We’re taking eggnog (fat and sugar) and we’re adding more fat butter and sweet sugar. Essentially, we’re doubling down. All bets are off.
In a saucepan, add the granulated sugar, unsalted butter, eggnog and salt. Set aside.
Now we’re going to prep our other ingredients. I recommend using a good white chocolate like Ghirardelli for this recipe, but you can certainly use whatever you like. Chop it up.
The smaller pieces will allow the chocolate to melt faster when you add it to saucepan later.
Open your marshmallow creme and place it and the white chocolate aside – preferably close to your stove. You’re going want to have both easily on hand and ready to go.
With your saucepan, turn your burner on medium heat and bring it to a rolling boil, stir with a wood spoon. You’re going to continue boiling and stirring for about 8 to 10 minutes, until your candy thermometer reaches 234 degrees F.
You see the blurry photo above? Yeah, that’s me stirring nonstop. Whatever you do, don’t take your eyes off it and don’t stop stirring. Nobody like burnt eggnog – nobody. As soon as your mixture reaches 234 degrees, remove it from the heat.
Quickly add in the white chocolate and nutmeg, stir. Then add in the marshmallow and rum extract. Stir until smooth and then quickly pour into your prepared pan. Let the fudge stand at room temperature until it has cooled, then let it firm up in the refrigerator overnight.
You can either cut your fudge into typical squares, or you can use mini cookie cutters to create holiday cuteness. I choose Christmas trees and candy canes, but you use whatever you fancy.
Tip: To cut into shapes, let the fudge sit at room temperature so it gets soft and easier to work with. When you’re finished, return the fudge to the fridge for about 20 minutes so it can firm up again.
Holiday checklist: Eggnog? Check. Fabu-festive sweaters? Tis’ the season, friends. I’d personally like to deck the halls and my closet with these merry options. Some are naughty – bah humbug. And some are oh-so very nice. All are on my Christmas wishlist.