Egg Nog Fudge

There’s very few “unhealthy” food/beverages Mr. Prevention doesn’t enjoy and so continues the my unsolved mystery as to why he remains skinny and I…not so skinny. Like I told my mom last night, I’ll just hope and pray that our kids favor him when it comes to body structure.

I digress. Mr. Prevention does not like egg nog. I somewhat wish I didn’t like egg nog because frankly, there’s nothing healthy about it. You know you’re drinking something sinfully delicious when four sips gets you into 3-digit calorie counts.

…but it’s soooo good.

And egg nog only comes around once a year. I bought a quart and that quart will last me for the season, which includes the 6 ounces in this recipe, the amount I will use in egg nog pancakes, and just a few sips most nights of the week leading up to Christmas. Meaning…this week! Woop! Starting with last night. Yummm.

My day yesterday was spent frosting nearly a hundred sugar cookies, making one more batch of English toffee, and assembling a massive amount of tins of goodies to be mailed out, dropped off at neighbors, and distributed to my boss’ office.

Okay, I wasn’t lying. I have a box of goodies going to the finance department (the CFO is my boss), I confess. But I’m also sending a box to administration for the CEO, admin assistants, COO, and risk management officer. Additionally, there will be goodies in the kitchen for all the people who swing by “my office” (i.e. the kitchen) for their morning coffee.

I also made tins to go home for the holidays — my family, his family, and perhaps an entire box of buckeyes for my favorite father-in-law (mother-in-law and sister-in-law, shh…don’t tell him!).

Just as I was finishing up cleaning flour and sugar from every crevice of my kitchen, Mr. Prevention wanted to know, “what tin he could eat from during the week?”. When I replied, “none of them”…he was NOT happy. Truth be told, even with the tins on our back porch and out of sight, I think this fudge is the only safe goodie around.

My egg nog-hating husband refused to even try this fudge. But I wasn’t going to force the issue…it may be too good to share! 😉

[print_this]

Egg Nog Fudge slightly adapted from Brown Eyed Baker via Recipe Girl and originally, Food.com

2 cups granulated sugar
½ cup (1 stick) unsalted butter
¾ cup 50% reduced fat egg nog
pinch salt
11 oz white chocolate, chopped
½ tsp ground nutmeg + more for dusting
1 (7 oz) jar marshmallow creme
1 tsp rum extract

Directions:

Line an 8-inch square pan with parchment paper, allowing it to hang over the sides; set aside.

In a large, heavy-bottomed saucepan, combine the sugar, butter, egg nog and salt over medium heat. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes, until a candy thermometer reaches 234 F (soft ball stage), stirring to prevent scorching; remove from heat.

Using a wooden spoon, stir in chopped white chocolate and nutmeg until smooth in consistency. Next, stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle ground nutmeg on top. Let stand at room temperature until cooled, then refrigerate overnight until firm.

When completely cool, cut into squares. Store in a covered container in the refrigerator.

Yield: 64 pieces (1 inch square each)

Nutrition Information (per serving): 66 calories; 2.8 g. fat; 1 mg. cholesterol; 11 mg. sodium; 10.7 g. carbohydrate; 0 g. fiber; 0.1 g. protein

Result: Little pieces of super rich egg nog heaven. These are killer…if you love egg nog. Between the touch of nutmeg and rum extract, these have an adult-ish, chic flare that classes up any holiday dessert spread! Enjoy!

[/print_this]

Work, study, and late night hockey. Why do the weeks before holidays always seem so dreadful?

Be well,