Eggnog Fudge Eggnog Fudge

Eggnog Fudge | Food styling by Claire Stubbs | Prop styling by Alanna Davey Image by: Yvonne Duivenvoorden

Fresh nutmeg and a splash of rum extract give this simple treat a seasonal twist. For the best flavour, use good-quality white chocolate.

  • Prep time 10 minutes
  • Total time 3 hours & 15 minutes

Ingredients

  • 565 g white chocolate (about 1 1/4 lb) chopped
  • 1 can sweetened condensed milk
  • 3/4 teaspoons rum extract
  • 1/2 teaspoon freshly grated nutmeg

Method

In heatproof bowl set over saucepan of hot (not boiling) water, heat together chocolate, condensed milk, rum extract and all but a pinch of the nutmeg, stirring often, until smooth, about 5 minutes.

Scrape into parchment paper–lined 8-inch (2 L) square cake pan, smoothing top. Sprinkle with remaining nutmeg. Refrigerate until firm, about 3 hours. Lift out onto cutting board; remove paper. (Make-ahead: Wrap in plastic wrap; overwrap in resealable freezer bag. Freeze for up to 2 weeks. Thaw in refrigerator before continuing.) Using hot knife, cut into squares. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 2 weeks.)

Tip from The Test Kitchen: Whole nutmeg lasts significantly longer than preground spice, and it has a much richer flavour. Buy whole seeds and store them in an airtight container, then use a rasp or Microplane to grate when needed.

Makes about 36 squares.

Nutritional facts per square: about

  • Sodium 28 mg
  • Sugars 15 g
  • Protein 2 g
  • Calories 120.0
  • Total fat 6 g
  • Potassium 85 mg
  • Cholesterol 4 mg
  • Saturated fat 4 g
  • Total carbohydrate 15 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Eggnog Fudge

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