ADULT EGGNOG FUDGE

ADULT EGGNOG FUDGE

ADULT EGGNOG FUDGE
 
Number of Servings:
Makes about 48 pieces

INGREDIENTS

1/4
cup (60 ml)
unsalted butter, plus extra
2
tbsp (30 ml)
unsalted butter, plus extra
2
cup (500 ml)
granulated sugar
2/3
cup (170 ml)
evaporated milk
1
pn
salt
7
oz (210 ml)
marshmallow cream
12
oz (360 ml)
white chocolate
1
tbsp (20 ml)
bourbon
1
tbsp (20 ml)
dark rum
1
tsp (10 ml)
dark rum
1
tsp (10 ml)
vanilla extract
1/2
cup (130 ml)
toasted pecans, roughly chopped
1/2
cup (130 ml)
dried cherries
1
freshly grated nutmeg, for garnish
1
ground cinnamon, for garnish

DIRECTIONS

  1. Grease a 9-in (23 cm) square cake pan with butter and line with 2 criss-crossing pieces of parchment paper. Let parchment paper overhang pan by 1-in (2.5 cm) on each side. Set aside.
  2. In a large saucepan, combine butter, sugar, evaporated milk and salt over medium heat. Stirring constantly bring mixture to a boil. Attach a candy thermometer and, stirring continually, cook for 5 to 8 minutes until thermometer reads 236 F (113 C). Remove from heat, immediately add marshmallow cream and white chocolate stirring vigorously until melted. Add bourbon, rum, vanilla, pecans and cherries, stirring until well incorporated. Pour into prepared pan and lightly sprinkle top with nutmeg and a pinch of cinnamon. Let fudge cool in pan to room temperature before chilling uncovered in refrigerator overnight. To serve, cut fudge into bite-sized cubes, place on a serving tray and enjoy.

Great Pairings

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  • k.w.v. - paarl five star v.s.o.p.

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