It’s New Years Eve and the Christmas cookies have been gobbled up. The feasts with family have been enjoyed. Tonight we bid adieu to 2022! Except…..there’s a little bit of leftover eggnog in the frig and gee, it would sure be a shame to not use it up! So, here are two great Eggnog Fudge recipes for one last holiday hurrah. The first is a simple no-brainer recipe for Eggnog Fudge. The second version uses fewer ingredients but a little trickier because mixing it to the right thickness needs to be pretty precise. My wish is for sweet success to all of you in 2023!
Rate this recipe!
| Servings |
Ingredients
Leftover Eggnog Fudge Version 1:
- 2 cups granulated sugar
- 1/2 cup unsalted butter (1 stick)
- 3/4 cup eggnog
- 1/8 teaspoon salt
- 8 ounces white chocolate, chopped in small pieces
- 1 jar marshmallow creme (7 ounce jar)
- 1 teaspoon vanilla
- ground nutmeg and decorative sugar for sprinkling (optional)
- candy thermometer (important)
Leftover Eggnog Fudge Version 2:
- 2 cups sugar
- 3/4 cup eggnog
- 2 tablespoons corn syrup
- 2 tablespoons butter
- 1 teaspoon vanilla
Ingredients Leftover Eggnog Fudge Version 1:
Leftover Eggnog Fudge Version 2:
| Rate this recipe! |
Instructions
Leftover Eggnog Fudge Version 1:
- Cut a piece of parchment paper to line a shallow 9 x 13 inch baking sheet. Let paper hang over the sides about 3 inches for easy fudge removal. (An 8-inch baking pan can also be used for larger squares of fudge) In a heavy 3-quart saucepan, melt butter, sugar, eggnog and salt and cook over medium heat until well combined. Bring mixture to a boil and cook until candy thermometer reads 234degrees (soft ball stage). Stir occasionally so mixture doesn't scorch, especially at the end of the cooking process. When mixture reaches 234, stir in white chocolate until dissolved. Stir in marshmallow creme and vanilla and stir well to combine. Pour into prepared pan. If desired, lightly and very sparingly sprinkle ground nutmeg and decorative sugar over fudge. Let stand at room temperature until fudge has cooled. Cover and refrigerate until firm (at least 2 hours or overnight). Cut into desired squares. Eggnog fudge can be stored in the refrigerator or frozen in a well-sealed container for 2-3 weeks.
Leftover Eggnog Fudge Version 2:
- Line an 8-inch square pan with parchment paper. Set aside. In a medium saucepan, combine sugar, eggnog, corn syrup and butter. Cook over medium heat until sugar dissolves and mixture comes to a boil. Insert cookie thermometer and cook until mixture reaches 234 degrees or soft ball stage. Pour mixture into a stainless or glass mixing bowl. Cool to lukewarm, or 110 degrees. Add vanilla and beat with electric mixer just until thickened. (If you mix too much beyond this stage, the mixture will seize up and crystallize.) Spread fudge into prepared pan. Refrigerate until firm. Cut into squares and store in refrigerator. Makes about 1 pound of fudge.
Share this Recipe
