Simple, No Fail Fudge: This recipe is an adaptation of my dark chocolate fudge recipe. Using white chocolate chips, eggnog, and traditional eggnog flavorings, this fudge is a fabulous addition to any Christmas candy lineup.
My traditional dark chocolate fudge can be found here. I have adapted that recipe for this one, for a friend who cannot eat dark chocolate.
The first batch I made of this new flavor of fudge was awful. I’m not a fan of white “chocolate”, which of course isn’t strictly chocolate at all (but that’s for another post). So, when I was making the fudge, I thought I’d increase the amount of “chocolate” for the recipe. What ended up happening was a hard mess that I threw away. It wasn’t anything like the soft, creamy, melty eggnog effect I was looking for.
This version is exactly what I was hoping to achieve. It’s rich and creamy, soft and smooth. As Goldilocks says, “It’s just right.”
The first change I made was to use eggnog instead of evaporated milk. The next change was to use white chocolate, instead of semi-sweet; I decreased the amount of chocolate used because of the waxy nature of white chocolate.
The third change I made was to use Bourbon instead of vanilla; since Bourbon is traditionally added to eggnog in our house, this was a natural. If you don’t keep Bourbon on hand at your house, I would suggest going to a liquor store and buying a “mini” bottle. This will give you enough for the recipe, without having to purchase a larger bottle.
Next, and the last change I made was to add cinnamon and nutmeg. The nutmeg is also a traditional flavoring of eggnog, but the nutmeg alone gave the fudge a lemony flavor that I didn’t detect, but Mr. Saucy and another friend did. I added the cinnamon to eliminate that flavor element.
Just like my traditional fudge, this is a super-simple, no fail fudge. The sugar, eggnog and butter are brought to a full, rolling boil (that means that the mixture continues to boil even when stirred). It’s cooked at a full boil for 8 minutes; then the white chocolate, marshmallow creme, Bourbon, nutmeg and cinnamon are stirred in. Once it’s poured into a greased 9 x 13″ pan and allowed to cool…you have fudge!
I hope you’ll try this one.
- ½ cup butter (8 tablespoons)
- 1½ cups eggnog
- 4½ cups granulated sugar
- 12 ounces white chocolate chips
- 1 - 7 ounce jar marshmallow creme
- 1 tablespoon Bourbon
- ¼ teaspoon ground nutmeg (fresh ground is always best)
- ¼ teaspoon ground cinnamon
- Prepare a 9 x 13" pan by spraying it lightly with cooking spray and set aside.
- In a bowl, add the white chocolate chips, marshmallow creme, bourbon, cinnamon and nutmeg and set aside.
- In a large heavy-bottomed saucepan, add the butter, eggnog and sugar.
- Set the heat on your stove to medium-high and stirring constantly, bring the mixture to a full rolling boil (when the surface of the liquid continues to boil even when being stirred).
- Set your timer for 8 minutes and continue to stir the mixture the entire time.
- After 8 minutes, remove from the heat and add the chocolate and other ingredients from the bowl you set aside earlier and stir rapidly to fully melt the chocolate and the marshmallow creme into the sugar mixture.
- Pour immediately into the prepared pan and allow to cool and set before cutting.