8 July, 2019
Chocolate, Chocolate and More
1/2 C. butter
2 Tbsp. heavy whipping cream
3/4 C. eggnog minus 2 Tablespoons
2 C. of sugar
1 10 Oz. bag white chocolate chips
1 7-Oz. jar marshmallow fluff
1/2 Tsp. nutmeg
2 Tsp. vanilla extract
1-Line a 9×9 baking dish with foil and butter well.
2-In a medium saucepan combine butter, eggnog, cream, and sugar.
3-Bring to boil over medium heat stirring occasionally.
4-When it boils, reduce the heat and continue cooking until candy thermometer registers 234 degrees. (soft ball stage) Remove from heat and stir in white chocolate chips.
5-Stir until combined, add marshmallow, nutmeg, and vanilla, stir until smooth.
6-Spread into prepared pan, garnish with a sprinkle of nutmeg on top.
7-Let cool at room temperature and then place in the refrigerator.
8-Store in the refrigerator for up to 3 weeks.
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