Our Everything Dinner Rolls go with well…..EVERYTHING!!! Simple enough for a weeknight dinner, yet fancy enough to serve at a holiday meal, like say…Easter for instance. I find myself constantly coming back to this recipe, especially at the holidays. It’s great in a pinch because […]
Tag: holiday recipes
Looking for a quick and easy St. Patty’s Day dessert? This Irish Cream Fudge recipe is sure to please! A smooth and creamy fudge, spiked with a little kick of cream liquor. Yum!!!!! This rich and decadent dessert is the perfect balance of coffee and […]
I’m going to let you in on a little secret…..my hubby is an eggnog freak!!! No he doesn’t do weird things with eggnog……but he IS pretty eggnog obsessed!! He absolutely loves it and cannot get enough. Unfortunately for him, it’s only available for a short time around the holidays, so I try to sneak in a few eggnog inspired treats so he can get his fill. I found this eggnog fudge recipe a few years back, included it in some homemade Christmas gift baskets and it was an instant hit with our family!! This year I’ve added it to my Christmas cookie trays because after putting in a 12 hour cookie baking marathon over the weekend, I am loving me a good no bake recipe right about now!!! I know you can relate. This fudge is super simple, only 6 ingredients, and perfect for a last minute Christmas gift…..just make sure you keep a few squares for yourself!! You can thank me later.
Here’s all you’ll need: eggnog, sugar, white chocolate chips, butter, marshmallow fluff, and a little nutmeg.
Start by lining a 13X9 pan with aluminum foil, then spray with cooking spray.
Combine sugar and eggnog in a Dutch oven. Heat over medium heat stirring occasionally. I almost forgot to mention, Eggnog Fudge is basically a one pan wonder. I love a good recipe that leaves me with minimal dish washing.
Bring the mixture to a boil. Continue to stir occasionally as it’s coming to a boil. Once it starts to boil, stir constantly (and continue to do so) and heat for 10 minutes. Stir with caution. No splashing! No reckless abandon! This mixture is very hot and sticky. If you are a klutz in the kitchen just shut it down right now!
Remove the mixture from the heat. Stir in the white chocolate chips, butter and marshmallow fluff. Getting the fluff out of the jar is probably the hardest or at least the stickiest part of this recipe! Does anyone know an easy way to do this??? I’m all ears!!! Stir until the white chocolate chips are melted and the butter and fluff are completely incorporated. The mixture should be nice and smooth!! Also you can skip your arm workout today after all that stirring.
Pour the fudge mixture into the foil lined pan. Spread evenly until nice and smooth!
And last but not least, sprinkle with a little bit of nutmeg. This is my favorite part of the whole recipe!! This little nutmeg dusting is clutch. You want to do this right away before the eggnog fudge has a chance to start setting up. Allow the fudge to cool completely to room temperature. Cover and refrigerate for about an hour until it’s nice and firm. Once you’re sure that it’s completely solid all the way through, lift the foil out of the pan. Cut the fudge into 1 inch squares.
Store in the refrigerator in an airtight container. Or if you’re up North like us Buffalo folks, you can store in the mudroom or on the back porch! (yep! That’s a thing!) You know it’s not going above 30 degrees anytime soon!! Santa called and said he wants some eggnog fudge on his cookie plate this year! If you’re totally eggnog obsessed like us, then you’ll love our Last Minute Eggnog Dip as well!
Easy Eggnog Fudge
- 1½ cups eggnog
- 4 cups sugar
- 2 (12 ounce) packages white chocolate chips
- 1 cup butter
- 1 (7 ounce) container marshmallow cream
- nutmeg for dusting
- Step 1 Line a 13X9″ pan with aluminum foil. Spray with cooking spray.
- Step 2 Combine sugar and eggnog in a Dutch oven. Heat over medium heat stirring occasionally.
- Step 3 Bring the mixture to a boil. Continue to stir for 10 minutes as it boils.
- Step 4 Remove the mixture from the heat. Stir in the white chocolate chips, butter and marshmallow fluff. Stir until the chips are melted and everything is fully incorporated.
- Step 5 Pour the fudge mixture into the foil lined pan. Spread evenly until smooth. Sprinkle with nutmeg.
- Step 6 Allow the fudge to cool completely to room temperature. Cover and refrigerate for about an hour until firm. Once it’s completely solid, lift out of container, and cut into 1 inch squares. Stir in the refrigerator in an airtight container.
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So let me talk about this cake for a minute! I baked this up for the blog and dropped a few slices off with family and friends. My brother, Danny and sister in law, Sarah, were two of the lucky recipients. After I dropped off […]
Is it just me or does it feel like once December 1st hits on the calendar, time actually speeds up??? I swear I blink and suddenly it’s Christmas Eve! Maybe it’s the millions of things I have to do from now until then. Or maybe […]
There’s nothing like a gingersnap to kick off the holiday season! They make the perfect addition to a Thanksgiving table or a Christmas cookie tray. I love to gift them all by themselves or in a cozy holiday basket. Best served with a nice cup of warm coffee or hot cocoa and perfect to dip right into either one! This recipe is soft, chewy, and bursting with flavor!! And let’s talk about that white chocolate “icing” for a minute. It’s so extra but so worth it! It’s easy to see why this is one of my Father in Law’s favorite cookie recipes. Just one bite and these delicious cookies will leave you feeling nostalgic for all those holidays gone by at Grandma’s house. And I must warn you…..they are highly additive!
Here’s all you’ll need: sugar, canola oil, an egg, molasses, flour, baking soda, ground ginger, ground cinnamon, salt, white chocolate baking chips, and shortening.In a large bowl, mix sugar and oil with a hand mixer. Beat in the egg. Then mix in the molasses. One of my favorite kitchen tricks is to coat the measuring cup with cooking spray (or oil) so that your molasses won’t stick and will easily pour out. Speeds up the old saying slow as molasses juuuusssssttttt a bit! Be sure to try it! In this recipe you can easily achieve this by using the same measuring cup for both canola oil and molasses. AND….you have one less measuring cup to clean….you’re welcome!Add the baking soda, ginger, cinnamon, and salt and mix well. Gradually add the flour, one cup at a time, and mix until well combined. Time to get a little hands on! Roll the cookie dough into 3/4 inch balls. About yay big!Roll the cookie ball in the additional sugar and toss to coat. All of those sticky molasses will pick up all of that sugar coating.Bake 2 inch apart on a cookie sheet lined with parchment paper. I like to go conservative on the first batch and space them out quite a bit so I can see how much they spread. And these babies will spread! Twelve cookies on my biggest cookie sheet was plenty!! Bake in a 350 degree preheated oven for 10-12 minutes. I always try to rotate my cookie sheets about halfway through baking. I bake on the middle and top racks, so after about 5-6 minutes, I swap the tray on the top with the tray in the middle. I also turn the trays around so that the cookies that were baking in the front are now in the back and vice versa. This helps to ensure that everything bakes more evenly. Just one of the many secrets to baking those perfectly browned (not burnt) bottom cookies!Immediately remove from the cookie sheets to cool. In a microwave safe bowl, melt the white chocolate and shortening in 30 second intervals. Be sure to stir in between each set. Repeat until the chocolate is melted. Dip cookies halfway into the white chocolate mixture. Shake off the excess and place the cookie on wax paper. Allow to set until the chocolate is hardened (about 10-15 minutes). I just love the little crackles on top!!! Somebody get me a glass of milk! I’ve got some taste testing to do. Do you prefer your gingersnaps soft or crunchy? Team soft and chewy right here!
White Chocolate Dipped Gingersnaps
- 1 cups sugar
- 3/4 cups canola oil
- 1 large eggs
- 1/4 cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1-1/2 teaspoons ground ginger
- 1 teaspoons ground cinnamon
- 1/2 teaspoon salt
- Additional sugar
- 1 packages (10 to 12 ounces each) white baking chips
- 1/8 cup shortening
- Step 1 In a large bowl, mix sugar and oil with a hand mixer. Beat in the egg. Then mix in the molasses.
- Step 2 Add the baking soda, ginger, cinnamon, and salt and mix well. Gradually add the flour, one cup at a time, and mix until well combined.
- Step 3 Roll the cookie dough into 3/4 inch balls. Roll the cookie ball in the additional sugar and toss to coat.
- Step 4 Bake 2 inch apart on a cookie sheet lined with parchment paper. Bake in a 350 degree preheated oven for 10-12 minutes. Immediately remove from the cookie sheets to cool.
- Step 5 In a microwave safe bowl, melt the white chocolate chips and shortening in 30 second intervals, stirring between each set. Repeat until the chocolate is melted.
- Step 6 Dip cookies halfway into the white chocolate mixture. Shake off the excess and place the cookie on wax paper. Allow to set until the chocolate is hardened (about 10-15 minutes). Enjoy!
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