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Eggnog Fudge

Servings: 2 dozen


1/2 cup butter
3/4 cup eggnog
2 cups sugar
1 1/4 cups (10 ounces) white chocolate bars, broken into pieces
1/2 teaspoon ground nutmeg
1 7 ounce jar marshmallow cream
1 cup chopped pecans
1 teaspoon rum or rum extract

Cooking Directions:

In a heavy saucepan, combine butter, eggnog, and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 minutes or until mixture reaches 234°F (use candy thermometer).

Remove from heat; add chocolate and nutmeg; stir until smooth. Add marshmallow cream, pecans and rum; mix well. Pour mixture into a 9-inch square pan lined with buttered foil. Cool completely; cut into 1 1/2-inch squares.

Store in an airtight container in the refrigerator for up to one week.

Microwave Instructions:

In a 4-quart microwave-safe bowl, microwave butter on high for 1 minute or until melted. Add eggnog and sugar; mix well and microwave 6 minutes or until mixture comes to a rolling boil; stirring after 3 minutes.

Scrape sides of bowl and mix well, continue microwaving 9 minutes more, scraping bowl and mixing after each 3 minutes, stir in chocolate until melted; continue as directed above.

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