Eggnog Fudge

🧂 Ingredients

• water

  to fill 1/2 or cooking pot
• 3 cups White Chocolate Chips
• ¼ cup unsalted butter

  room temperature
• ¼ cup eggnog
• 6 oz sweetened condensed milk

  1/2 can
• ½ cup marshmallow creme
• 1 tsp vanilla extract
• 1 tsp rum extract
• 1 tsp Ground Nutmeg

Instructions

• 1 Measure all ingredients.
• 2 Fill a cooking pot with 1/3 water.
• 3 Bring to a simmer.
• 4 Place a glass or metal bowl on top of the pot, making sure the bowl doesn't
  touch the water.
• 5 Add the chocolate chips, butter, eggnog, and condensed milk to the bowl.
• 6 Keep mixing until the mixture has a smooth consistency.
• 7 Add the vanilla extract and marshmallow cream.
• 8 Stir regularly until smooth.
• 9 Prepare a cheesecake pan.
• 10 Place the parchment paper over the cheesecake pan and cut it to fit exactly.
• 11 Cut the parchment paper into a square.
• 12 Trim the excess parchment paper to make a square that matches the shape of your
  cheesecake pan.
• 13 Gently fold the corners in and push the parchment paper into the pan.
• 14 Fill the pan with the fudge mixture.
• 15 Sift ground nutmeg over the fudge.
• 16 Press lightly with a spatula.
• 17 Refrigerate the fudge for 2 hours or preferably overnight.
• 18 Remove the fudge from the refrigerator and prepare everything for cutting the
  fudge.
• 19 Peel the parchment paper from the fudge.
• 20 Score the fudge with a pastry cutter.
• 21 Cut the fudge using a large kitchen knife, making sure to wipe the knife after
  each cut.
• 22 Push the cut pieces back together.
• 23 Turn the fudge 90 degrees, and cut again.
• 24 You should have perfect fudge pieces.
• 25 You can savor and relish this delicious treat to your heart's content!

Nutrition Info