Egg Nog Fudge

EggNog Fudge

Ingre­di­ents:

• 2 cups gran­u­lated sugar
•  1/2 cup butter
•  3/4 cup dairy eggnog
•  10.5 ounces white choco­late bars, chopped into small pieces
•  1/2 tsp freshly grated nut­meg, plus a lit­tle more for the top of the fudge
•  once 7 ounce jar marsh­mal­low creme
•  1 tsp rum extract

Line a 8 or 9-inch square pan with foil and let it hang over the sides. But­ter the foil. In a heavy, 3-qt saucepan com­bine sugar, but­ter, and eggnog. Bring to a rolling boil, stir­ring con­stantly. Con­tinue boil­ing 8–10 min­utes over medium heat or until a candy ther­mome­ter reaches 234 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 with 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 cov­ered container.