Black and White Chocolate Eggnog Fudge {Vegan}
This recipe was born over having leftover eggnog from the holidays and needing something to do with it. I had seen the vanilla version of eggnog fudge, but thought I'd try it with half white chocolate and half semi-sweet (both are available in vegan versions). It produced a sweet, light chocolate fudge with a hint of the marshmallow (ricemellow) flavor to it. It came out so well, I'm already thinking up new flavor combinations for the holidays 🙂
Ingredients
- 2 C Sugar
- 1/2 C vegan Margarine
- 3/4 C vegan Eggnog
- 5 ¼ oz. vegan White Chocolate Chips
- 5 ¼ oz. vegan Semi-Sweet Chocolate Chips
- 7 oz vegan Marshmallow Crème such as Ricemellow Crème
- 1/4 tsp Vanilla Extract
Instructions
- Line an 8” x 8” pan with parchment strips allowing for some to hang over the sides.
- This will aid you in removing from the pan. Set aside.
- In a heavy saucepan, combine the sugar, butter and eggnog over medium heat.
- Bring to a rolling boil, stirring constantly. Continue for 8-10 minutes, until a candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.
- Remove from heat.
- Working quickly, stir in the chopped white and semi-sweet chocolate
- until melted and smooth in texture.
- Stir in the ricemellow crème and vanilla extract. Beat until well blended and pour into prepared pan.
- Cool at room temperature until cooled and then refrigerate in the pan overnight until firm.
- Cut into squares to serve.
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