Eggnog Fudge
{Recipe from The Recipe Girl - Christmas Candy}
{Prep Time: 30 min. / Cook Time: 12 min.}
2 cups granulated white sugar
1/2 cup salt butter
3/4 cup dairy eggnog
10.5 ounces white chocolate bars, chopped into small pieces
1/2 teaspoon freshly grated nutmeg, plus a little more for the
     top of the fudge
One 7-ounce jar marshmallow creme
1 teaspoon rum extract
Line an 8 or 9-inch square pan with foil and let foil hang over
     the sides. Butter the foil.
In a heavy 3-quart saucepan, combine sugar, butter and eggnog.
     Bring to a rolling boil, stirring constantly. Continue boiling
     8 to 10 minutes over medium heat or until a candy
     thermometer reaches 234 degrees F, stirring constantly to
     prevent scorching. Remove from heat.
Using a wooden spoon, work quickly to stir in chopped white
     Chocolate and nutmeg until chocolate is melted and
     smooth. Stir in marshmallow creme and rum extract.
     Beat until well blended and then pour into prepared pan.
Sprinkle a little freshly ground nutmeg on top. Let stand at
     room temperature until cooled. Refrigerate if you'd like
     to speed up the process.
When completely cool, cut into squares. Store in a covered
This fudge freezes well. Place in a covered container; it will keep
     for several weeks.
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