I made eggnog fudge last week — wonderful! One of the big plusses about this recipe is that with white chocolate added, it stays nice and white after cooking (sometimes without it, eggnog fudge can start to look a little darker in the pan) and of course has that nice flavor. I wasn’t sure about adding marshmallow creme because that seemed like cheating somehow, but with all that chocolate it was sure to lighten up the density. Oh, and pecans added a nice bite. This is an amalgamation of several different recipes I consulted:
Makes an 8×8 pan — 40-48 pieces
3/4 cup eggnog
1/2 cup butter
2 cups sugar
1 1/2 cup white chocolate morsels
1 7oz jar jar marshmallow creme
2 cups chopped pecans
Prepare an 8×8″ baking dish with buttered parchment paper, or tin foil.
Stir together constantly the butter, eggnog, and sugar with a wooden spoon, and bring it up to a boil with a candy thermometer inserted in the pan (this is a perfect job for a heavy Le Creuset pan).
Take the mixture off the heat once the mixture reaches 238* which is soft ball, or fudge, stage.
Now that the pan is off the heat, immediately add the white chocolate, marshmallow creme, and pecans. Stir very well. Once the chocolate has melted and everything is very well incorporated, pour into the prepared baking dish, then set that aside to cool. Once it reaches room temperature, you can put it in the refrigerator to finish setting. Cut into small pieces as this is really rich.