Years ago, I came across a recipe for eggnog fudge. It sounded so festive and delicious, I had to try it… The verdict: it was awful. The texture was fine and all, but it was painfully sweet… I was forever enamored, though, with the idea of eggnog fudge.
Fast forward to this summer, when I stumbled upon Kraft’s Fantasy Fudge. It seemed simple enough so I gave a try at veganizing it. The fudge turned out perfect and got rave reviews from my tasters… Except for the nuts. Apparently, many people don’t like nuts in their fudge… Anyway, the experience rekindled my interest in playing around with fudge, especially of the eggnog variety.
I was so happy with the simplicity of the Kraft fudge, that I decided to use that as my base. I switched the evaporated milk for vegan “eggnog” and used unsweetened chocolate to cut back on the sweetness… Delicious! Rich chocolate flavour with yummy eggnog undertones. Big thumbs up came from my #1 critic (Dave) :-D
My recipe calls for eggnog extract, if you cannot find any then substitute with vanilla. I do recommend trying to find the eggnog though, as it makes for a much bolder flavour. It can be found in specialty cake making shops or online.
Chocolate Eggnog Fudge
1 cup Vegan “Eggnog” (I used Vitasoy Holiday Nog)
3 cups Sugar
3/4 cup Margarine
12 oz (340 g) Unsweetened Chocolate, chopped
7 oz (198 g) Suzanne’s Ricemallow Creme
1 tsp Eggnog Extract
1/2 tsp Rum Extract
Line an 8-inch square baking pan with tinfoil and lightly grease.
In a large heavy saucepan bring the eggnog to a simmer, stir frequently. You are reducing the liquid to 2/3 cup, so remeasure periodically to check your progress (it took me about 10 minutes).
When eggnog has been reduced to 2/3 cup, add sugar and margarine. Bring to a full boil (will continue to bubble even when stirred), stirring frequently.
Reduce heat to medium and boil for 5 minutes, stirring frequently.
Remove from heat and stir in chocolate, until melted.
Add ricemallow creme and extracts. Mix well.
Pour into baking pan and cool at room temperature.
Slice into 1 inch squares (I chilled the fudge in the refrigerator for a couple of hours before slicing).