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 :)
Author Veg Life Staff
Ingredients
2CSugar
1/2Cvegan Margarine
3/4Cvegan Eggnog
5 ¼oz.vegan White Chocolate Chips
5 ¼oz.vegan Semi-Sweet Chocolate Chips
7ozvegan Marshmallow Crèmesuch as Ricemellow Crème
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.