Eggnog Fudge

madnad

Eggnog Fudge

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
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