Eggnog Fudge

½ cup unsalted butter
¾ cup eggnog
2 cups granulated sugar
12 ounces white baker’s chocolate, not chocolate chips
2 cups marshmallow crème
2 teaspoons vanilla extract
1 teaspoon ground nutmeg, divided

SUBSTITUTIONS AND ADDITIONS

MARSHMALLOW CRÈME: This whipped, spreadable version of marshmallows is also known as marshmallow fluff or marshmallow spread. If you can’t get it, you can make your own by heating 32 large marshmallows and 4 teaspoons of corn syrup on the stovetop until melted.

NUTMEG: If you don’t have nutmeg, you could use something else like mace, cinnamon, ginger, allspice, cloves, apple pie spice, or pumpkin pie spice for this homemade fudge recipe.

RUM EXTRACT: To make a spiked eggnog fudge, you could add a teaspoon of rum extract if you wish.

EGGNOG: Store-bought eggnog or homemade eggnog would both be delicious to make this creamy fudge.

HOW TO MAKE THIS EGGNOG FUDGE RECIPE
STEP ONE: Line an 8×8 square pan with parchment paper and lightly spray with cooking spray.

STEP TWO: In a heavy saucepan, combine butter, eggnog, and sugar. Bring it to a boil, then reduce the heat to medium-high heat. Continue to boil gently for about ten minutes or until the temperature reaches 234°F (use a candy thermometer to monitor the temperature). This takes about 10 minutes of stirring and boiling.

STEP THREE: Remove the pan from the heat. Immediately stir in the white chocolate. Keep stirring until it’s melted.