Cut sugar to 2 cups, use a 9x9 pan, and USE A CANDY THERMOMETER to get the mixture up to about 238 degrees (Farenheit) before adding the white chocolate and butter. Note that another review says 138, which must be a typo, as the soft ball stage needed for fudge is 235 - 240 degrees. It took a while for my white chocolate chips to melt, so I kept the pan on the warm burner to help. Took a few minutes of stirring, but they finally melted, and the fudge turned out beautifully. I did a light dusting of nutmeg over the top and it looks and tastes great! Next time I may add a touch more cinnamon and nutmeg, but I think it depends on how "pre-spiced" your eggnog is.
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Cut sugar to 2 cups, use a 9x9 pan, and USE A CANDY THERMOMETER to get the mixture up to about...