Egg Nog Fudge

KAF photo!

KAF photo!


I loved this last year! Can’t wait to make it again for our treat-giving. This recipe is from King Arthur Flour.

Egg Nog Fudge

2 1/4 c. sugar
1/4 c. corn syrup
1 3/4 c. heavy cream
7 T. unsalted butter
1/4 t. salt
1/2 t. eggnog flavor (I found this at a specialty shop, like Orson Gygi in Salt Lake City)
1/2 t. nutmeg
1 1/2 c. chopped white chocolate, or white chocolate chips

1) Grease a 9″ square cake pan with parchment; grease the parchment. 

2) Combine the sugar, corn syrup, cream, butter, salt, eggnog flavor, and nutmeg in a deep, narrow (6- to 8-quart) heavy-bottomed pot.

3) Bring the mixture to a boil over medium-high heat, stirring until smooth — the sugar should have dissolved, with no grittiness in the bottom of the pan.

4) Boil until the mixture reaches 235°F to 240°F on a candy or digital thermometer, about 15 to 20 minutes. (Remember, 2 degrees lower for every 1000 feet above sea level, if this applies to you. I’m at an altitude of 4500 ft, so I want to only boil to 226-231 degrees F).

5) Remove the pot from the heat and add the chocolate a handful at a time, stirring until smooth. Note: As soon as the chocolate has melted, stop stirring! If you continue to stir, it’ll separate and become grainy.

6) Pour the mixture into the parchment-lined pan — you’ll want to do this fairly quickly, as once it starts to cool, the fudge will be much harder to pour.

7) Cool the fudge overnight, until firm. If it’s in a large pan, cut it into serving-size pieces. Wrap airtight, and store at room temperature for several days.

Yield: about 64 pieces

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