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Eggnog Fantasy Fudge

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READY IN:
30mins
YIELD:
24 Pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Line a 8 inch square pan with foil or parchment. Lightly butter the foil.
  2. Combine sugar, butter and eggnog in a heavy saucepan. Bring to boil over medium heat, stirring constantly. Continue to cook at a rolling boil, stirring constantly for additional 8-10 minutes or until candy or instant read thermometer reaches temperature of 235º F.
  3. Remove from heat, immediately stir in chocolate, spices and extracts. Stir until chocolate is thoroughly melted.
  4. Add the marshmallow creme, stir until well combined. Pour into prepared pan, spread evenly with offset spatula. Sprinkle top with nutmeg (I use a teabag strainer) .
  5. Cool to room temperature, then cover with plastic wrap and refrigerate until set. (3-4 hours). Cut into pieces. Store in refrigerator in airtight container. Even though it’s good cold, I’d bring to room temperature before serving so it has that nice soft fudge texture. .

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