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Cranberry Pistachio Eggnog Fudge
A great hostess gift for the holiday season that looks as good as it tastes.
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Preparation Time:
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10 minutes
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Cooking Time:
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6 minutes
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Cooling Time:
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1 hour
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Makes:
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about 4 dozen squares (2-1/2 lbs/1250 g)
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Ingredients:
8 oz (250 g) white chocolate, chopped
2-1/2 cups (625 mL) granulated sugar
1/2 cup (125 mL) SEALTEST Butter
2/3 cup (150 mL) SEALTEST Egg Nog
1 jar (7 oz/198 g) (2 cups/500 mL) marshmallow cream
3/4 tsp (3 mL) rum extract, optional
3/4 cup ( 175 mL) chopped pistachio nuts
3/4 cup (175 mL) dried cranberries
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Preparation:
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1.
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Line a 9-inch (23 cm) square pan with aluminum foil so the foil extends over sides of pan. Butter the foil.
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2.
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Melt chocolate in small saucepan over low heat, stirring until smooth. Set aside.
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3.
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Combine sugar, butter and egg nog in large saucepan. Bring to a boil over medium heat, stirring constantly. Continue boiling, stirring constantly for 5 minutes. Remove from heat. Add marshmallow cream, white chocolate and extract, stirring until smooth. Stir in nuts and cranberries.
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4.
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Spread fudge evenly in prepared pan. Chill until set. Remove from pan by lifting foil. Remove foil. Cut into small squares. Store fudge in refrigerator.
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Tips:
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Marshmallow cream is sold in jars with the ice cream sundae toppings.
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Replace pistachios with your favourite nut.
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*
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Replace cranberries with other dried fruit such as cherries, pineapple and mango or with candied cherries or pineapple.
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