| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Butter or Margarine; (1/2 stick) |
| 2 1/2 | c | Sugar |
| 1 | c | Egg Nog |
| 8 | oz | White Chips; (about 3/4 package) (up TO 10) |
| 3 | oz | Marshmallow Creme or Marshmallow Fluff; (about half of the jar) (up TO 4) |
| 1 | c | Almonds; (chopped), optional |
| 1 | ts | Vanilla Extract; optional |
| 1/4 | ts | Nutmeg |
INSTRUCTIONS
(c) 1997 T. P. Skaarup, original recipe. May be copied unaltered. All rights reserved. Line a 9" x 9" pan with aluminum foil and set aside. Place flavor chips, vanilla, and nuts into a 3-quart saucepan or Pyrex glass dish and set aside. Set butter aside to warm. Heat eggnog at Medium setting until warm then add sugar. Bring to a rolling boil (Medium-High) while stirring constantly with a wooden spoon. Add the butter. Boil for [4] full minutes by the clock. Now fold in the marshmallow creme and nutmeg; the boil will probably stop until completely dissolved. Bring back to a boil for another [4] full minutes by the clock (start timing once the boil resumes). The mixture will start to turn brown during the boil. If you get brown flakes in the mixture then turn down the heat a little. Remove from heat and pour hot mixture over chips, vanilla, and nuts without scraping the sides of the hot saucepan. Mix thoroughly and pour into prepared pan. At this point you may want to sprinkle a little nutmeg on the surface. Cool at room temperature. Remove from pan, remove foil, cut into squares. NOTE: "Light" Eggnog contains more water than full body Eggnog and may require an additional 90 seconds boiling (before the addition of marshmallows). Posted to Bakery-Shoppe Digest V1 #458 by Martha Sheppard <marthahs@ix.netcom.com> on Dec 17, 1997
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