Monday, December 7, 2009
2 cups granulated sugar
1 stick (or 1/2 cup) butter or margarine
3/4 cup dairy eggnog
1 1/3 cup white chocolate chips
1 7 ounce jar marshmallow creme
1/2 tsp nutmeg and a few dashes for garnishment
1 tsp rum extract (or 1/4 tsp. for highly concentrated extract for candy)
Non-Stick Coating Spray
The original recipe called for and 8x8 or 9x9 inch pan and lining the pan the aluminum foil in the pan, overlapping the edges, then coating the sides with non-stick coating spray. I tried this using an 8x8 in. pan and non-stick coating spray and I would recommend using a 9x12 cake pan and not lining it with aluminum as the pieces were too thick in the small pan and the aluminum foil stuck horribly to the fudge and it was a pain picking off the small pieces.
In 3-qt or larger pan add sugar, butter (or margarine) and eggnog. Boil on medium heat until it comes to a roilling boil then continue boiling, stirring constantly for 8 to 10 minutes. Is best to use a candy thermometer and bring to 234 degrees. The original recipe advised to use a wooden spoon, so I did.
Stir in white chocolate chips and nutmeg until all the pieces are melted.
Add in the marshmallow creme and rum extract and mix together.
Mix until well blended and remove from heat. If you have ever seen the movie "Ghostbusters" it will sort of look like the thick gooey marshmallow slime that covered everything after the StaPuft Marshmallow man was destroyed.
Pour into pan and prinkle lightly with nutmeg for garnishment. (Pic is of the first batch - it came right up to the rim and the 8x8 pan is about 3-4 inches deep)
I placed mine in the refrigerator until cool. Once cool, cut into squares and store in covered container.