| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 2 1/2 | c | Sugar |
| 1/2 | c | Margarine or butter |
| 2/3 | c | Eggnog |
| 1 | Marshmallow; (7oz jar) cream | |
| 8 | oz | Vanilla-flavored candy coating; cut into pieces |
| 3/4 | c | Chopped walnuts |
| 1/2 | ts | Rum extract; (up to 1) |
INSTRUCTIONS
Line 9x9 or 13x9 pan with foil so that foil extends over sides of pan; butter foil. In a large saucepan, combine sugar, margarine, and eggnog. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow cream and vanilla coating; blend until smooth. Stir in walnuts and extract. Pour into pan. Cool to room temperature. Score the fudge into 36 or 48 squares. Refrigerate until firm. Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator. About 2 1/2 pounds or 36-48 squares Note: I have also made this using chocolate coating for the white; and i have used GrapeNuts cereal for the walnuts. Posted to TNT Recipes Digest, Vol 01, Nr 956 by Abtaxel <Abtaxel@aol.com> on Jan 21, 1998
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