Eggnog Fudge
An Original Recipe by Not Quite Nigella
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150/5 fl ozs pure cream
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55g/2 ozs butter
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2 cups sugar
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200g/7ozs white marshmallows
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350g/12.3 ozs white chocolate
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1/2 cup brandy
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1 tablespoon rum
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1 teaspoon vanilla bean paste or extract
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1 teaspoon nutmeg (I used 1/2 a nutmeg) plus extra to sprinkle over the top
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1/4 teaspoon cinnamon
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You will also need a sugar thermometer
Step 1 - Line a large loaf or a square tin with parchment paper and have all of your ingredients weighed out. In a heavy bottomed saucepan, place the cream, butter and sugar and dissolve the sugar on a medium-high heat (I put my stove on setting 7 out of 10). Place a sugar thermometer in the saucepan and wait until it reaches 118C/238F (soft ball stage). Be careful as the mixture is very hot.
Step 2 - Once it has reached the temperature, turn the heat down to low (I put it on setting 3 out of 10 on my cooktop) and add the white chocolate and nutmeg, stirring until melted through. Then add marshmallows and then finally the brandy, rum, cinnamon, nutmeg and vanilla and stir well to combine. The marshmallows will take a few minutes to melt down, just keep stirring while on the heat. Then when the marshmallows are totally melted, carefully (it's hot!) pour into the lined loaf tin, cool and allow to set in the fridge. Sprinkle with extra grated nutmeg. Once it cools completely in the fridge, it will be set and you can slice it up into pieces using a sharp knife.