What would Christmas be without some delicious eggnog or…this White Chocolate Eggnog Fudge?
Hi friends. I hope you’re doing fine. So do I even though it’s been outrageously cold (even for me although I tolerate cold better than most of the people).
Also, I’ve got a new addiction. I’m having a kick on making fudge over and over. Since I made that Gingerbread White Chocolate Fudge and this White Chocolate Eggnog Fudge I might or might not have made few other versions.
The most surprising thing is that I haven’t tried lavender fudge yet. Is there something wrong with me?
Honestly, I was worrying this fudge won’t set because of real eggnog. Some recipes I saw suggested making eggnog fudge without…actually adding any eggnog (only nutmeg), but I didn’t like those. It’s like eating a coffee cake (Hello, David) which doesn’t have any coffee.
White Chocolate Eggnog Fudge
Thus, I decided to risk and stirred in real eggnog! Some recipes also suggested infusing fudge with just a little (like 1/4 cup) of eggnog. But I was a rebel and thought I’d rather use more chocolate to be able to add a little more eggnog. That was still a risky thing to do, but White Chocolate Eggnog Fudge turned out awesome!
It’s very creamy and has a melt-in-your-mouth texture (Please keep it refrigerated!) The most importantly, it tastes like eggnog. Certainly, it has a very delicate, subtle, flavor, but you’ll definitely feel the well-pronounced nutmeg flavor and eggnog in the background. Hint: if you savor fudge for 2-3 seconds, the flavor will become more distinctive.
I also wanted to incorporate some rum, but I needed to sacrifice as I didn’t want to reduce the amount of eggnog.
So if you cannot imagine Christmas without eggnog, don’t forget to buy…and then use some for this luscious White Chocolate Eggnog Fudge!
- 2 tbsp. butter, divided
- 1/3 cup eggnog
- 1 can (300 gr) sweetened condensed milk
- 4,5 cups white chocolate, roughly broken
- 1 teaspoon of ground nutmeg or more to taste + extra for sprinkling
- Line a 9 inch square pan with foil and spray with cooking oil/spray
- Grease the heavy bottom pan with 1 tbsp. of butter.
- Place the milk and let simmer, over low medium heat, stirring occasionally, for about 5-7 minutes, to thicken.
- Stir in the chocolate and 1 teaspoon of nutmeg (or more, to taste). Simmer for a few minutes until melted and incorporated, whisking.
- Off heat. Add the remaining butter. Let stand 1 minute then mix the mixture once again.
- Transfer the mixture into the prepared pan. Level out. Sprinkle with more nutmeg.
- Let stand at room temperature for 30 minutes then place to the refrigerate for about 3 hours or until set.