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Eggnog Fudge Recipe

User Rating 1 Star Rating (1 Review)

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Eggnog fudge recipe with pecans and marshmallows.

Ingredients:

  • 1/2 cup sugar
  • 3 cups miniature marshmallows
  • 2/3 cup purchased eggnog
  • 3 tablespoons butter
  • 1 tablespoon corn syrup
  • 1/8 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup chopped pecans

Preparation:

Butter sides of a heavy 3-quart saucepan. Add sugar, marshmallows, eggnog, butter, corn syrup, and salt to the saucepan; cook over low heat, stirring constantly, until sugar is dissolved. Turn heat up to medium and cook until mixture boils. Continue to cook, stirring constantly, to about 232° . Add chocolate chips and continue to cook for 5 minutes (should be at soft ball stage*), or until chocolate is melted. Stir in chopped nuts. Pour into a buttered 8-inch square pan. Cool to room temperature, then chill and cut into squares. Makes about 3 dozen pieces of eggnog fudge.

*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers (234° to 240°).

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User Reviews

Reviews for this section have been closed.

 1 out of 5
What went wrong?, Member MaudieMae

the fudge came out stretchy, sticky & kind of gooey....Maybe I didn't get it up to the soft ball stage, 232 degrees both times??? I love eggnog and have been trying new recipes with eggnog in it during the holiday season.

2 out of 6 people found this helpful.

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