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

    Recipe



    { Exported from MasterCook Mac }

    Pillsbury Eggnog Fudge

    Recipe By: Pillsbury Complete Cookbook
    Serving Size: 1
    Preparation Time: 0:00
    Categories: Candies K-Z WORKING ON

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

    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.

    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. Score fudge into 36 squares. Refrigerate until firm, about 30 minutes. 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

 

 

 

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