1/8 cup butter, chilled
3 cups sugar
1 cup eggnog
6 ounces white chocolate chips
1 1/2 cup mini-marshmallows
1 cup almonds, chopped
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Line a 9 x 9-inch cake pan with aluminum foil and set aside. Spray the sides of a large saucepan with butter-flavor non-stick spray. Add the eggnog and sugar, and bring to a rolling boil over medium to medium-high heat, stirring constantly. Boil for two full minutes. Fold in the marshmallows, cinnamon, and nutmeg. Bring back to a rolling boil for another 6 minutes, stirring constantly. The mixture will start to turn brown, which is normal, but if you see brown flakes in the mixture then turn down the heat a little. Remove from heat and add the butter, chips, and nuts. Stir until thoroughly mixed or until the mixture starts to lose its glossy appearance. Pour into prepared pan. Cool at room temperature. Remove from pan, remove foil, cut into 1-inch squares.
Katie in North Carolina Dec 24, 2007
Would make this again.
This was very easy, very good, and had a wonderful creamy texture. It's the first time I made fudge without a thermometer and if you follow the directions on time it comes out perfect. I didn't have almonds on hand so I used chopped pecans instead and it was delicious! This is a very rich and very sweet fudge so small 1 or 1 1/2 bite pieces are best. Next time I might try cutting down on the amount of sugar by 1/2 cup or so.
A cookie baker Dec 23, 2007
Would not make this again.
y does everyone luv everything
serena in Vancouver Island Canada Dec 12, 2006
Would make this again.
Fudge turned out wonderfully, the flavour was a little light, but fudge flavour usually is very sweet and lightly flavoured. I enjoyed this recipe very much!
Liz Crandall in Idaho Dec 12, 2006
Would make this again.
First time out its a real winner I was looking for something unique and not chocholate!
the first batch I put xtra nutmeg/cinamon in it and some brandy flavor...second batch, no xtra cinamon but used xtra nutmeg and rum flavor...today I am making atwo batches (bought some eggnog w brandy added.
The candies will grace the tables of all my family and friends thank you so much for this delightful and versitle, easy to make and seems error proof when following directions!! (>:
A cookie baker in fruitland, Id Dec 11, 2006
Would make this again.
very tastey
DeAnn in Michigan Dec 11, 2006
Would make this again.
I made this over the weekend and WOW, what a hit. I'll definately make this again!
A cookie baker in Winnipeg, Manitoba Dec 21, 2004
Would make this again.
This was the best fudge I have ever had, it is better than anything you can buy in the store. Everyone else I made it for loved it too. My husband even liked it (who doesn't like eggnog). I also tried it with 1/2 a cup less sugar and that turned out very well too. Thanks for a great recipe, it's become a favorite!
A cookie baker in Clifton Springs, NY Dec 4, 2004
Would make this again.
This fudge is terrific! It is very sweet, and has a great flavor.
Cory Richert in Windsor, ON - Canada Nov 26, 2004
Would make this again.
This doesn't really taste very "egg-noggy" to me. The final product tastes like lots o' sugar, with nutmeg. The whole egg/rum flavor is lost with all that sugar. I didn't really like this recipe. The texture was good, but it simply lacked flavor.
A cookie baker in Green Bay Oct 25, 2004
Would make this again.
I made several fudge recipes last year and this one got rave reviews because it was such a different type of fudge compared to the standard chocolate fudge. I will definitely make this again!!!
