Rum And Eggnog Fudge

I made my list up today for my Christmas Tray Give-aways, and I thought you might like to add this one as well.


  • 1/4 cup, plus 2 tbsp. unsalted butter
  • 2 cups sugar
  • 2/3 cups evaporated milk
  • pinch of salt
  • 7 oz. marshmallow creme
  • 12 oz. white chocolate discs (they are so much smoother)
  • 1 tbsp. rye whiskey
  • 1 tbsp. plus 1 tsp. rum (spiced is a good one here)
  • 1 tsp. vanilla
  • 1/2 cup toasted pistachios, roughly chopped
  • 1/2 cup dried cherries
  • freshly grated nutmeg and ground cinnamon for garnish


Grease a 9 inch baking dish with butter and line with two criss-cross pieces of parchment paper, making sure you have at least a 2 inch overhang on all sides. Set aside.

In a large saucepan, combine the butter, sugar, evaported milk and salt over medium heat, stirring constantly until it reaches the boil. Attach a candy thermometer and cook until it reaches 236F or 113C.

Remove from heat and quickly add the marshmallow creme and white chocolate, stirring vigorously until well combined and melted. Add the rum, whiskey, vanilla, pistachios and cherries, stirring well.

Pour into the prepared pan and sprinkle the top with nutmeg and cinnamon before chilling, uncovered in the refrigerator overnight.

Cut in bite-size pieces and serve on your prettiest tray. These are really enjoyed with a VSOP Brandy or a nice glass of wine.


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