This recipe was originally developed to go in my 2015 Christmas Edible Gift hamper.

This one was a new fudge flavour for me. I figured that since Eggnog is largely cream, one of the main components of fudge, that it would work very well. It did.

Using ready made eggnog is easier, but you can make your own if you prefer. If you are not familiar with eggnog, it is a festive milk drink, popular around Christmas, made with egg and rum (or brandy) that has medieval origins. With some freshly grated nutmeg on top, the fudge really carried over the flavours of eggnog, but without the punch of the alcohol. You can serve this as fudge, but I decided to make this extra decadent by rolling into balls once the fudge was almost set, then refrigerate and dip in white candy melts.

Eggnog Fudge

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Ingredients

• 300ml Double Cream
• 300ml Eggnog
• 600g Caster Sugar
• 150g White Chocolate
• 50g Butter
• 1 tablespoon Rum
• 1 teaspoon Freshly Grated Nutmeg

Directions

1.	Start off by lining a deep baking tray (approx 9"x9") with a couple of layers of cling film
2.	Add the cream and eggnog into a large preserving pan
3.	Stir gently and continuously over a low heat until the sugar has melted, then turn the heat up to a medium-high
4.	Continue to cook the mixture, stirring very occassionally, until the mixture starts to boil
5.	Continuing to stir, let the mixture continue to simmer until the temperature on a sugar thermometer reaches 'soft ball' stage 235°F / 113°C. The mixture will bubble and rise but once the bubbles start to subside, and become tighter, you check for soft ball stage by dropping a small amount into some iced water. If the mixture can be pressed into a soft ball, it is ready
6.	Once 'soft ball' has been reached, turn off the heat, and move the pan away from the heat source. Add the butter but don't stir in. Leave the thermometer in and allow the mixture to cool until it reaches 110°F/43°C
7.	Add in the chocolate, nutmeg and rum, and start to beat the mixture. Continue beating just until the mixture starts to loose its glossy appearance. Pour quickly into the waiting tray. Spread around the pan with the back of a metal spoon.
8.	Leave to cool for a few hours at room temperature before turning out carefully and cutting with a sharp knife