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Eggnog Fudge Recipe Video
|White chocolate chips||24 Ounce|
|Sweetened condensed milk||14 Ounce|
|Walnuts||2 Cup (32 tbs), chopped|
|Nutmeg||1 Teaspoon, divided (1/4 tsp. for walnut and remaining for the fudge)|
Calories 1615 Calories from Fat 840
% Daily Value*
Total Fat 96 g147.5%
Saturated Fat 57 g285%
Trans Fat 0 g
Cholesterol 63.8 mg21.3%
Sodium 398.2 mg16.6%
Total Carbohydrates 170 g56.6%
Dietary Fiber 3.6 g14.4%
Sugars 164 g
Protein 28 g55.2%
Vitamin A 5.5% Vitamin C 5.4%
Calcium 81.5% Iron 9.3%
*Based on a 2000 Calorie diet
1. Line an 8x8 inch or 9x9 inch pan with parchment paper.
2. Toast the walnuts for 3 minutes in a large dry skillet over a medium low heat.
3. Remove from the pan and sprinkle nutmeg over it.
4. Melt the white chocolate and sweetened condensed milk in a large skillet over a low heat. Stir the mixture until smooth.
5. Turn off the heat and stir in the nutmeg sprinkled walnuts.
6. Empty the mixture into prepared pan spread it out evenly with the back of a spoon.
7. Sprinkle the top lightly with nutmeg, chill for 120 minutes in refrigerator.
8. Cut the fudge into squares and serve.
If you’d like to add some bourbon or rum to the recipe, stir 1 to 2 tablespoons into the sweetened condensed milk just before pouring it over the white chocolate but be sure that you are using a gluten free spirit if you are following a gluten free diet. If you find the nutmeg too strong of a flavor for your palate try using pumpkin pie spice instead.