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Preparation:
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10 minutes
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Baking:
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6 minutes
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Cooling:
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1 hour
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Makes:
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About 48 squares (2.5 lbs, 1250 g)
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Ingredients
2.5cups (625 ml) granulated sugar
1/2 cup (125 ml) Sealtest butter
2/3 cup (150 ml) Sealtest or Quebon Eggnog
2 cups (7 oz) 500 ml (198 g) marshmallow cream
8 oz (225 g) white chocolate, melted and cooled
3/4 tsp (3 ml) rum extract
3/4 cup (175 ml) chopped pecans
3/4 cup (175 ml) chopped candied cherries
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Preparation
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1.
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Line a 9” (23 cm) square pan with aluminum
foil so foil extends over sides of pan; butter foil.
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2.
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Combine sugar, Sealtest butter and Sealtest eggnog
in large saucepan. Bring to a boil, stirring constantly.
Continue boiling over medium heat, stirring constantly,
for 5 minutes.
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3.
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Remove from heat. Add marshmallow cream, white
chocolate and rum extract stirring until smooth.
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4.
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Stir in pecans and cherries. Spread evenly in prepared
pan. Chill until set. Remove from pan by lifting
foil. Remove foil; cut into squares. Store in refrigerator.
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TIPS
Replace rum extract and pecans with almond extract and unblanched almonds.
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