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.
So here it is…
- 900g (or 4 X 225g bags) white chocolate chips
- 1 vanilla bean
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1 can sweetened condensed milk
- 1/4 cup eggnog
- 1 tbsp rum (or imitation rum) extract
- 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.
- Microwave on high for two (2) minutes.
- Remove from microwave and stir to begin combining ingredients. Add the egg nog and heat again for one minute.
- 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.
- Line a 9X6 (approx) pan with wax paper and pour in fudge. Place in fridge to cool and set (at least 4 - 6 hours).
- Remove from pan and cut into desired sizes then store in fridge or serve.
- 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.
- 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.
- 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.