Eggnog fudge
Waitrose and Partners

Eggnog fudge

This chewy fudge is perfect for a Christmassy twist on a sweet treat, made with condensed milk, a dash of nutmeg and spiced rum. 

    Vegetarian
  • Makes24
  • CourseSnack
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins
  • Pluschilling

Ingredients

  • 397g can condensed milk
  • 450g caster sugar
  • 120g butter, at room temperature
  • 125ml whole milk
  • ¼ tsp ground nutmeg
  • ½ tsp vanilla pod, seeds only
  • 2 tbsp spiced dark rum or cognac

Method

  1. Line a 16x20cm tin with baking parchment. Snip into the corners to get neat edges.

  2. Heat all the ingredients in a large saucepan set over a low heat. Once the butter has melted and the sugar has dissolved, turn up the heat to high and stir continuously with a wooden spoon for 10 minutes, until the original blonde colour has turned to butterscotch and the bubbles have increased in size. Drag the spoon across the bottom of the pan – if the mixture in the corners is catching, reduce the heat to medium. If the bubbles aren’t getting visibly bigger, increase the temperature slightly. If available, use a sugar thermometer; it should read between 110-120ºC.

  3. At this point, remove from the heat and beat with a balloon whisk for 5 minutes, until the mixture feels heavy and smooth.

  4. Pour into the prepared tin and leave to cool on a trivet until at room temperature, then cover and put in the fridge to cool completely. Once fully set, cut into cubes with a sharp knife and transfer to a gift bag.

Nutritional

Typical values per item when made using specific products in recipe

Energy

720kJ/ 171kcals

Fat

5.7g

Saturated Fat

3.6g

Carbohydrates

28g

Sugars

28g

Fibre

1g

Protein

1.5g

Salt

0.1g