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I got this recipe from Tears’n'Tantrums and I had to share. I’ll be using this for the holiday bake sale at my children’s school. The nice thing about fudge is that it’s hard to screw up, though I’ve managed to do so with the pumpkin pie fudge I made at Thanksgiving. This recipe is much better - lots more detail about how long to boil it, etc.

The nice thing about fudge is that it keeps and travels well. And if you leave the nuts out of it, almost anyone can eat it.

Eggnog Fudge

Ingredients:

1. 1/8 cup butter, chilled
2. 3 cups sugar
3. 1 cup eggnog
4. 6 ounces white chocolate chips
5. 1 1/2 cup mini-marshmallows
6. 1 cup almonds, chopped (or other nut)
7. 1/2 teaspoon nutmeg
8. 1/2 teaspoon cinnamon

Instructions:

1. Line a 9 x 9-inch cake pan with aluminum foil and set aside.
2. Spray the sides of a large saucepan with butter-flavor non-stick spray.
3. Add the eggnog and sugar, and bring to a rolling boil over medium to medium-high heat, stirring constantly. Boil for two full minutes.
4. Fold in the marshmallows, cinnamon, and nutmeg. Bring back to a rolling boil for another 6 minutes, stirring constantly.
5. 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.
6. 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.
7. Cool at room temperature. Remove from pan, remove foil, cut into 1-inch squares.

While you’re waiting for the fudge to cool, stop by my Win a Holiday Gift Basket of Children’s Books contest. You have until December 12 at midnight to enter!

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