Recipe by MOMMYMACHINE
"I lost this when we moved and found it when we moved again. Christmas is back."
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1 1/2 cups
1/2 (11 ounce) package
white chocolate chips
This is quite good and different! After reading the reviews i made some alterations. I only used 2 cups of sugar instead of 3 because everyone was saying how sweet it was. Also, i added an extra half cup of eggnog, as everyone was saying it was too crumbly and dry. I cut it before it was fully finished hardening up to prevent any breakage as well. My boyfriend loved it and ate quite a few pieces. It is still super sweet even with only 2 cups of sugar. I might try 1 1/2 cups next time. Tip: Make sure you put it in a 9x9 pan because it was way too thin in a 9x13.
Turned out hard and crumbly. Should use a candy thermometer to cook to the correct stage. Boiling for 6 minutes was much too long.
This fudge is amazing! I normally don't like fudge but this one is so, so good. I was a bit more liberal with cinnamon and nutmeg than the recipe indicated and I skipped lining the pan with foil and just sprayed it with Pam. Excellent and so easy!
I don't know what happened to this fudge but it was a complete disaster. I followed the directions to the letter and it only came out as a dry, crumbly mess, the texture of granola. Couldn't even bother spreading it in the pan. It didn't burn so I don't know what happened. I did half the recipe but that should not have made a difference. Hope others have better luck.
I love eggnog, & I loved the flavor of this fudge! It was great for Christmas-- I had more than 1 person tell me it was their favorite selection from my cookie plate. But it did turn out a little grainy & too soft... although the recipe does not call for a candy thermometer, I would suggest using one anyway to get the best texture.
Like several others here, my first attempt with this recipe was a disaster - the fudge was so grainy and hard I could hardly get it out of the saucepan. I was very disappointed.
I searched the net and found some other versions of this recipe and several stressed the importance of using regular, not low-fat eggnog - so I think that was my critical error. I tried it again with regular eggnog and a few other modifications I saw in other comments: 2 c. sugar, only 5 minutes on the second boil, 1/2 t. rum extract, and I used an 8 x 8 pan.
It turned out perfect this time and I can't wait to serve it on Christmas Day!
I cut the recipe in half and omitted the cinnamon (I've never had it in eggnog, so I figured it made sense to leave it out of eggnog fudge) and the almonds.
I followed the recipe, and even turned down the heat when it started to boil - but allowed it to keep boiling. It still turned out rather hard. Not need-to-use-a-hammer hard, but not the smooth, creamy consistancy that I look for in fudge. As for the taste, it was good. Tasted like eggnog and VERY sweet.
I made this last Christmas to give out to family in treat bags as gifts. Everyone loved it! I had quite a bit left over so what I didn't keep for myself I took to work with me. My tin was empty in no time! I will definitely be making this recipe again :)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 54
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