Great Christmas desserts and snacks for the festive season! These Christmas desserts are super easy to make too!
Buttered Rum Fudge
Total Time: 3:10
Yield: 12 squares
Ingredients to prepare Buttered Rum Fudge
3 1/2 c. white chocolate chips
1 can sweetened condensed milk
2 tbsp. butter
1/2 c. toasted pecans, chopped, plus more for garnish
2 tbsp. spiced rum
1/2 tsp. pure vanilla extract
1/2 tsp. salt
1/2 tsp. cinnamon
Directions to prepare Buttered Rum Fudge
Line an 8” by 8” pan with parchment paper and grease it with nonstick cooking spray.
Combine the white chocolate with sweetened condensed milk and butter. Microwave this on the medium heat for 1 minute at a time. With one minute intervals at a time. Stir the contents.
When the mixture is all good without lumps, stir in the pecans, rum, vanilla and even salt. Pour the mixture into the prepared baking sheet and sprinkle that with more pecans and dust it with cinnamon. Refrigerate this for around 3 hours. Until the fudge is set.
Ingredients for Eggnog Fudge
½ Cup Butter
¾ Cup Eggnog
2 Cups White Sugar
2 Cups White Chocolate Chips
(1) 7 Ounce Jar Marshmallow Crème
2 Teaspoons Vanilla Extract
½ Teaspoon Nutmeg, Grated
Instructions to prepare the Eggnog Fudge
Start by lining a 9×9 pan with foil. Spray the pan with non-stick cooking spray and get to the rest.
In a medium sauce pan start mixing butter, sugar, and eggnog. Bring everything to a boil.
Keep cooking until the temperature of the medium saucepan reaches to a temperature of 234 degrees on a candy thermometer.
Remove from saucepan heat. Stir in the white chocolate until it is melted.
Stir in marshmallow cream too along with the, vanilla, and nutmeg.
Evenly spread the mixture into the prepared pan.
Garnish the mixture with more grated nutmeg if desired. Pop the pan into the fridge and let it set for around 4 hours.