Saturday, 27 April 2013

Eggnog Fudge Recipe

Eggnog Fudge Recipe

    1 tbsp plus 3/4 cup butter, dissolved, split
    3 glasses sugar
    2/3 cup eggnog
    2 tbsps heavy cooking cream
    1 program (10 to 12 ounces) white cooking chips
    1 cup marshmallow creme
    1 cup perfectly sliced walnuts
    2 tsp vanilla flavor extract


    Line a 13-in. x 9-in. pan with aluminum foil and oil the aluminum foil with 1 tbsp butter; set aside. In a large pot, merge the glucose, eggnog, lotion and staying butter. Bring to a steam over method warm, mixing regularly. Reduce heat; prepare until a sweets heat range gauge flows 238° (soft-ball stage), mixing sometimes.
    Eliminate from the warm. Mix in snacks until dissolved. Mix in the marshmallow creme, peanuts and vanilla flavor.
    Propagate into ready pan. Cool to 70 degrees. Using aluminum foil, raise fudge out of pan. Eliminate foil; cut fudge into 1-in. pieces. Store in an air-tight program in the fridge. Yield: about 3-1/4 pounds.

    Editor's Note: This formula was examined with packaged eggnog. We suggest that you analyze your sweets heat range gauge before each use by providing water to a boil; the heat range gauge should read 212°. Modify your formula heat range up or down based on your analyze.

Nutritional Information 1 providing (2 pieces) is equal to 114 calorie consumption, 6 g fat (3 g soaked fat), 10 mg cholestrerol levels, 34 mg salt, 15 g carbs, track roughaege, 1 g proteines

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