Spiced Rum & Eggnog Fudge Recipe

I had so much fun (creating) eating my Pumpkin Spice Latte Fudge for fall that I decided to try a Spiced Rum & Eggnog fudge for the holidays.

This time around I only needed one try and it set perfectly. I made them a few days ago and have been meaning to photograph them to add to this post, then I got the kick in the pants I needed to get it done.

I opened up the fridge for something and noticed that about half of them have already been eaten. And not all by me.

Spiced rum & eggnog fudge recipe.

So here it is…

Spiced Rum & Eggnog Fudge
Take your festive drink one step further with this fudge recipe that will leave you wanting one more bite.
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Prep Time
5 min
Cook Time
3 min
Total Time
8 min
Prep Time
5 min
Cook Time
3 min
Total Time
8 min
Ingredients
  1. 900g (or 4 X 225g bags) white chocolate chips
  2. 1 vanilla bean
  3. 1/2 tsp ground nutmeg
  4. 1/2 tsp ground cloves
  5. 1/2 tsp ground cinnamon
  6. 1/4 tsp ground allspice
  7. 1 can sweetened condensed milk
  8. 1/4 cup eggnog
  9. 1 tbsp rum (or imitation rum) extract
Instructions
  1. In a microwave-proof bowl, put white chocolate chips, the inside of the vanilla bean (see note below), the ground nutmeg, ground cloves, ground cinnamon, ground allspice and the sweetened condensed milk.
  2. Microwave on high for two (2) minutes.
  3. Remove from microwave and stir to begin combining ingredients. Add the egg nog and heat again for one minute.
  4. Remove from microwave and stir again to combine. If everything mixes well, add in the rum extract and mix so that any liquid is blended into the fudge.
  5. Line a 9X6 (approx) pan with wax paper and pour in fudge. Place in fridge to cool and set (at least 4 - 6 hours).
  6. Remove from pan and cut into desired sizes then store in fridge or serve.
Notes
  1. To get the vanilla out of the bean, cut the bean lengthwise with a sharp knife and scrape out the insides. Do not put the whole vanilla bean in the fudge.
  2. I used Bolthouse Eggnog. Go for a thicker eggnog as you don't want your fudge to be too runny or it won't set.
  3. I use a glass pan for my fudge. Don't leave your fudge in the pan for too long as it will be difficult to remove and cut.
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Sheri Landry
Sheri publishes, and writes at This Bird’s Day where she shares all of the thoughts in her head without the voices. Sticking mainly with content for Canadians, Sheri shares family stories, product information and anything that fits into her (and her family’s) daily activities.
Found in Christmas, Foodie