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    Friday
    Dec202013

    Nog Your Average Fudge

    No two ways about it, I love eggnog.  Nearly every year I make eggnog, cinnamon swirl scones, which are absolutely fabulous.  But this year I wanted to try something new.  The problem was I couldn’t seem to decide what it would be.  Eggnog cupcakes with nutmeg buttercream?  Eggnog pancakes with spicy syrup?  Eggnog custard pie?  They all sound amazing, I know.  In the end, though, I decided on eggnog fudge.  It was definitely the right decision.  Sweet, creamy, spicy, eggnogy, fudge. 

    Here’s what you’ll need: 

    • 2 cups sugar
    • ¼ teaspoon nutmeg
    • ¼ teaspoon mace
    • ¾ cup eggnog
    • 2 Tablespoons corn syrup
    • 4 Tablespoons butter
    • 1 teaspoon vanilla 

    The first thing you need to do is butter a glass baking dish and set it atop hot pads or a kitchen towel. 

    Now pour your sugar into a large saucepan and add the spices.  I realize not everyone has mace on hand (although you should.  It’s a fabulous topping for vanilla ice cream), but you can just use ½ teaspoon nutmeg.  I highly recommend freshly grating your own, though. 

    Stir that together and pour in the eggnog. 

    Stir until it looks like this, then add the corn syrup.  Ordinarily I steer clear of corn syrup, but it has a more delicate flavor than brown rice syrup, so I chose it for this fudge variety.

    Stir constantly until it comes to a boil, then place the lid or for 3 minutes. 

    During that time, wash your spoon or get a clean one out, and get a little dish of ice cold water.  When you remove the lid it will look more like this. 

    It’s time to start testing for temperature.  I don’t do candy thermometers, so just drop a little bit into the cold water. 

    When the syrup has reached the right temperature, you should be able to form it into a soft ball that will mostly hold its shape but gives easily between your fingers. 

    Carefully pour the hot syrup into your prepared pan.  Don’t scrape the saucepan, just allow what syrup will, to run out.   

    Now it needs to cool for a while so go sit down, unless like me, your seat has been taken by someone else. 

    You want the temperature to get to the point that you can comfortably hold your hand on the bottom of the pan.  Mine took about 30 minutes to get there.  During that time, butter a small pan and line it with parchment.  I used a loaf pan. 

    Set that aside, and when the syrup has reached the proper temperature, it’s time to start stirring.  Oh, but first you need to add the vanilla.  I used ½ teaspoon of two different kinds.  The vanilla bean paste because it has all those little seeds which will make pretty little specks in the fudge, and the second because I really love this Mexican vanilla. 

    Ok, now we’ll start the stirring.  Wooden or bamboo spatulas were made for this job.  Well, at least they were in my world.  Gently scrape the mixture in from the sides. 

    Slowly, the butter and vanilla will work themselves into the mixture.  It should be nice and smooth and syrupy. 

    Just keep moving it around.  Scrape, drizzle, stir, etc.  Eventually, you’ll notice it’s becoming more opaque.  It’s still very runny, though.  So keep going. 

    Oh, this is looking promising.  The mixture it starting to hold its shape in the pan.  Definitely a good sign. 

    You’re getting close, but it’s still running in ribbons, so you're not quite there. 

    Yes!  It has successfully fudgified!!  See how the strands no longer run, they just break?  That's perfect. 

    Now quickly glop it into your pan and smooth it out as best as you can.

    Fudge is best after resting for at least a few hours and even better if you can manage to leave it overnight.  Then cut it into small squares because it’s very rich.  Not that it will really stop you from eating enough to make yourself sick anyway. 

    What would you like to see made with eggnog? 

     

    Reader Comments (7)

    Please come to Toronto for Christmas. Bring the egg nog fudge. That is all.

    Dang, that sounds good.

    December 22, 2013 | Unregistered Commenterangel

    Well angel, we have a tradition of spending Christmas on the ocean, but if you want to meet us at the beach, I'll gladly bring some fudge. :)

    December 22, 2013 | Unregistered CommenterTaneasha

    Oh. If you insist. And egg nog French toast. Just sounds like a Christmas breakfast I could get behind.

    December 22, 2013 | Unregistered Commenterangel

    Probably a stupid question, but this would need to be refrigerated, right? I've made this fudge before (and LOVE IT) but am debating if it should be included as one of my 4 fudge varieties to go in my fudge gift boxes this year if it needs to be refrigerated. It's always easier if the items in there don't have to be refrigerated, since people usually don't listen and let them sit out. ;)

    December 1, 2016 | Unregistered CommenterMeredith

    Meredith - This fudge is just like any other variety, really. It should be just fine out with the others.

    December 1, 2016 | Unregistered CommenterTaneasha

    Oh really? Wonderful! I thought the eggnog would make it perishable but I guess because it cooks to such a high temperature that makes it ok to sit out? I am so excited to make this again. It's been a couple of years since I've made it and it is soooo delicious. Thanks for the awesome recipe!

    December 1, 2016 | Unregistered CommenterMeredith

    Fudge always has some kind of dairy in it, but I think the combination of high heat and lots of sugar keeps it from spoiling. I'm glad you like it. It's definitely one of my favorites. Enjoy!

    December 1, 2016 | Unregistered CommenterTaneasha

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