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Christmas: Eggnog Fudge

Source of Recipe


Pillsbury Complete Cookbook






List of Ingredients



• 2-1/2 cups sugar
  
• 1/2 cup butter
  
• 2/3 cup eggnog
  
• 1 (7-oz.) jar marshmallow creme
  
• 8 oz. vanilla-flavored candy coating (almond bark), cut into pieces
  
• 1/2 to 1 tsp rum extract
  
• 3/4 cup chopped walnuts
  






Instructions



1. Line a 9-inch square pan (or 13x9-inch pan) with foil so foil extends over sides of pan; butter foil. In large saucepan, combine sugar, butter, and eggnog; cook and stir over medium heat until sugar is dissolved. Bring to a full boil, stirring constantly. Boil over medium heat for 5 minutes, stirring constantly.
   
   
2. Remove saucepan from heat. Add marshmallow creme and candy coating; stir until candy coating is melted and mixture is smooth. Stir in rum extract and walnuts. Pour into buttered foil-lined pan, spreading evenly. Cool for 1 hour or until completely cooled.
   
   
3. Score fudge into 36 squares. Refrigerate until firm, about 30 minutes.
   
   
4. Remove fudge from pan by lifting foil; remove foil from sides of fudge. With long knife, cut through scored lines. Store in refrigerator.
   
   Yield: 36 squares