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fudge

Easy Eggnog Fudge

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Easy Eggnog Fudge

I love eggnog! Sometimes it seems like I’m the only person around that likes it, but I’m going to take a chance that there are other eggnog lovers out there and post this Easy Eggnog Fudge.

The original recipe comes from Happy Life Blogspot, so thank you Lisa!

There are only six ingredients in this luscious fudge, including the ground nutmeg sprinkled on top as the final touch. It’s very straightforward to make, but always stay nearby your boiling candy because it can go from almost ready to oops too far quickly.

Eggnog Fudge

The eggnoggy fudge is very sweet, rather firm, and I love it. You can use pre-ground nutmeg, but fresh is best.

Fresh whole nutmeg will last almost indefinitely stored in your cabinet, so you can use it year after year on your holiday goodies.

Eggnog Fudge

I halved the original recipe. If you double it, use a 13×9″ pan.

It’s very sweet and rich, so a little of this Easy Eggnog Fudge goes a long way, so cut it into small pieces. It’s so pretty on a Christmas plate and gets snapped up quickly!

Eggnog Fudge

Easy Eggnog Fudge

Yield: 2 lb. of fudge (about 40 pieces)
Prep Time: 10 minutes
Cook Time: 15 minutes
Inactive Time: 1 hour
Total Time: 1 hour 25 minutes

Sweet, thick fudge that completes your holiday goodies platter.  Be sure and use fresh nutmeg!

Ingredients

  • 3/4 C. eggnog
  • 2 C. granulated sugar
  • 1 (12 oz) package white chocolate chips
  • 1/2 C butter
  • 5 oz. marshmallow cream (little more than half of a container) **
  • freshly grated nutmeg

Instructions

  1. Line an 8x8" pan with aluminum foil and lightly spray with cooking spray.
  2. In a large, nonstick sauce pan, combine the eggnog, and sugar.  Cook over medium heat, stirring frequently, and bring to a boil.  Continue to constantly stir for 10 minutes while it boils. (Full 10 minutes so it won't be grainy!)
  3. Turn off the heat and add the white chocolate chips, butter, and marshmallow fluff.  Stir briskly until the chips are completely melted and smooth (be patient!)
  4. Pour the mixture into the foil-lined pan and spread evenly until smooth.  Sprinkle the top with a light dusting of fresh nutmeg.  Set aside to cool to room temperature.
  5. Cover and refrigerate for about an hour until firm.  Once it's thoroughly chilled, lift out of the pan and cut into 1" or so squares.  Store in an airtight container.

Notes

Tips and Stuff:

Cut the butter into pieces before putting into the pan to melt for easier combining.

**This is a firm fudge.  If you want it creamier, use the whole 7 oz. container of marshmallow fluff.

If you don't have fresh nutmeg, that's OK, just use what you have.

I halved the original recipe, so if you double, use a 13x9" pan.

Nutrition Information:
Yield: 40 Serving Size: 1 piece
Amount Per Serving: Calories: 81Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 25mgCarbohydrates: 14gFiber: 0gSugar: 13gProtein: 0g

Nutrition Values are Approximate

© Happy Life Blogspot
Category: Candy

Almond Fudge Shortbread Bars

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Updated: December 2020

Almond Fudge Shortbread Bars
My Pinterest account is full of wonderful recipes that I’ve promised myself to make one day, including these Almond Fudge Shortbread Bars from Baker by Nature.

I tweaked them just a bit and ended up with rich, fudgy chocolate dessert bars.

Almond Fudge Shortbread Bars

Sometimes you just want to make something straightforward with ingredients you already have in your cabinets. I always keep condensed milk, almond extract, real butter, and bars of bittersweet and semi-sweet baking chocolate handy and use them quite a bit.

I guess I should keep more broccoli, cauliflower, and spinach – you tend to eat what you have – but they’re not as much fun to eat as a chocolate thingy with condensed milk and butter.

The shortbread on these bars is perfect. Light, almost flaky, and could be eaten by itself (as can the fudge). Spread that decadent, thick fudge-like chocolate mixture on top, sprinkle toasted almonds on top for a nice crunch, and you have terrific Almond Fudge Shortbread Bars.

Almond Fudge Shortbread Bars

You’ll need to cut these bars into very small squares and have a glass of milk standing by. They’re very rich and very, very tasty.

It’s a toss up on whether I like the shortbread or the fudge part better, but I’ve decided they go together perfectly to make the ultimate little dessert bite. Update: these are more awesome at room temperature than refrigerated.

Tired of sifting through Pinterest for those perfect recipes?  For many years I’ve organized and saved wonderful-looking recipes like this one to try – come visit and follow my Pinterest page and browse around.

More fantastic dessert bar recipes!

 

Close up of fudgy bars on shortbread

Almond Fudge Shortbread Bars

Yield: 36 to 40 small pieces
Prep Time: 15 minutes
Cook Time: 15 minutes
Inactive Time: 2 hours
Total Time: 2 hours 30 minutes

Rich, decadent fudgy shortbread bars.  Cut them small - they're rich! Adapted from Baker by Nature.

Ingredients

  • Shortbread
  • 1/2 C (one stick) butter, softened
  • 1/8 tsp almond extract
  • 1/4 C powdered sugar
  • 1/4 tsp salt
  • 1 C all-purpose flour
  • Fudge Topping
  • 8 oz semi-sweet chocolate bar, chopped
  • 8 oz semi-sweet chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 1 tbsp butter, cut into small pieces
  • 1/2 tsp almond extract
  • 1/2 C sliced almonds, toasted

Instructions

  1. Preheat the oven to 350°.  Spray an 8x8" pan and line with parchment paper.  Spray the parchment paper and any of the exposed inside of the pan.
  2. Shortbread:  In a large bowl, beat the butter, almond extract, powdered sugar, and salt until smooth and fluffy, 1-2 minutes.  Gradually add the flour, mixing until just combined.  Give it a final stir by hand to make sure everything is scraped up from the bottom and mixed in.
  3. Put the shortbread dough into the prepared pan and press into an even layer.  Bake 14-15 minutes until lightly browned around the edges.  Set on a rack to cool while you make the fudge topping.
  4. Fudge Topping: In a microwave-safe bowl, combine the chocolate, condensed milk, and butter.  Microwave on at 50 percent power for 30 seconds, then stir.  Repeat at 30 second intervals (about 3 more times), stirring between each until smooth.  Remove from microwave, add the almond extract,  and continue stirring for 15 to 20 seconds.  
  5. Spread the mixture over the shortbread (it will be not quite as thick as fudge, but close) and smooth into an even layer.  Sprinkle with toasted almonds and lightly press them into the fudge. 
  6. Let cool at room temperature for about 10 more minutes, then refrigerate for about 2 hours until firm.  Cut into very small squares to serve.  (Best served at room temperature.)

Notes

Tips and Stuff:

I used Ghirardelli Semi-Sweet (60%) chocolate bar and Nestle's semi-sweet chips.  You can use any combination, but I found that half baking bar, half chips is just about right.

To toast almonds, spread them in a single layer on a cookie sheet and toast for 15 minutes in the preheated oven, stirring once while they're toasting.

These would be good sprinkled with a little sea salt before refrigerating!

Nutrition Information:
Yield: 36 Serving Size: 1 bar
Amount Per Serving: Calories: 97Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 26mgCarbohydrates: 13gFiber: 1gSugar: 9gProtein: 1g
© Baker by Nature
Category: Bars