This Eggnog Fudge is incredibly easy to make. Using only a few ingredients, this simple recipe will make it look as if you’ve been toiling away over a bubbling pot with your candy thermometer for hours. In mere minutes you’ll have this fudge chilling in the fridge waiting to be cut as you’ve moved on to preparing other holiday dishes. Don’t we all need to take a few shortcuts during this time of the year. I mean is this really the time to break out your grandmother’s treasured fudge recipe? And as far as decadence goes, with a cup of eggnog packing in more than 400 calories even before adding the booze and whipped cream this fudge begins to look like a healthy food in comparison. And those heart healthy walnuts will help to ease any guilt you might have felt while savoring a few pieces of this decadent treat.
· 24 oz of white chocolate chips
· 14 oz can sweetened condensed milk
· 2 cups chopped walnuts
· sprinkle of nutmeg (1/8 -1/4 teaspoon)
· 1-2 tbsp bourbon or rum (Optional & Be sure that it's gluten free)
1. Line an 8x8 inch or 9x9 inch pan with parchment paper or foil that extends over the edges of the pan. I used a pan measuring 7x11 inches in the video.
2. Toast the walnuts for 2-3 minutes in a large dry skillet over a medium low heat then remove them from the pan and sprinkle them with nutmeg.
3. Melt the white chocolate and sweetened condensed milk in a large skillet over a low heat. Stir the mixture until it is smooth then turn off the heat and stir in the nutmeg sprinkled walnuts.
4. Empty the mixture into your prepared pan and spread it out evenly with the back of a spoon. Sprinkle the top lightly with more nutmeg then chill for a few hours before removing the fudge from the pan by lifting the foil or parchment overhang. Cut it into squares and serve.
Notes: If you find the nutmeg too strong of a flavor for your palate try using pumpkin pie spice instead. It contains nutmeg and other spices for a milder flavor.