Ingredients
36
36 servings
- •1 teaspoon butter, or as needed
- •2 ½ cups white sugar
- •⅔ cup eggnog
- •½ cup butter
- •8 ounces vanilla candy melts, cut into pieces
- •1 (7 ounce) jar marshmallow creme
- •1 teaspoon rum extract
- •1 pinch ground nutmeg
Instructions
- Line a 9-inch square baking pan with aluminum foil, leaving an overhang on both sides. Grease aluminum foil with 1 teaspoon butter.
- Combine sugar, eggnog, and 1/2 cup butter in a large saucepan over medium heat; bring to a boil, stirring constantly. Boil for 5 minutes, stirring constantly. Remove from heat. Add vanilla candy pieces and marshmallow cream; mix until smooth. Stir in rum extract.
- Pour sugar mixture into the prepared baking pan. Sprinkle nutmeg lightly on top. Cool to room temperature, about 30 minutes. Score fudge into 36 pieces. Refrigerate until firm, about 1 hour.
- Lift up the ends of aluminum foil to remove fudge from the pan. Cut through scored lines with a large knife.
Nutritional Facts
Per 36 servings
- Calories: 135
- Carbohydrate: 23g
- Fat: 5g
- Protein: 1g
- Sugar: 21g
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