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Eggnog Fudge

1/2 cup butter
3/4 cup eggnog
2 cups granulated sugar
1 1/4 cups (10 ounces) white chocolate bars, broken into pieces
1/2 teaspoon ground nutmeg
1 (7-ounce) jar marshmallow crème
1 cup chopped pecans
1 teaspoon rum or rum extract

1. In a heavy saucepan, combine butter, eggnog, and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 minutes or until mixture reaches 234°F (110°C) (use candy thermometer).
2. Remove from heat; add chocolate and nutmeg; stir until smooth. Add marshmallow creme, pecans and rum; mix well.
3. Pour mixture into a 9-inch square pan lined with buttered foil.
4. Cool completely; cut into 1 1/2-inch squares.
5. Store in an airtight container in the refrigerator for up to one week.

Makes 2 dozen squares.

Microwave Instructions:

1. In a 4-quart microwave-safe bowl, microwave butter on high for 1 minute or until melted. Add eggnog and sugar; mix well and microwave 6 minutes or until mixture comes to a rolling boil; stirring after 3 minutes.
2. Scrape sides of bowl and mix well, continue microwaving 9 minutes more, scraping bowl and mixing after each 3 minutes, stir in chocolate until melted; continue as directed above.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.

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