1/4 c Butter or Margarine; (1/2
-stick)
2 1/2 c Sugar
1 c Egg Nog
8 oz White Chips; (about 3/4
-package) (up TO 10)
3 oz Marshmallow Creme or
-Marshmallow Fluff; (about
-half of the jar) (up TO 4)
1 c Almonds; (chopped), optional
1 ts Vanilla Extract; optional
1/4 ts Nutmeg
(c) 1997 T. P. Skaarup, original recipe. May be copied unaltered. All
rights reserved.
Line a 9″ x 9″ pan with aluminum foil and set aside. Place flavor chips,
vanilla, and nuts into a 3-quart saucepan or Pyrex glass dish and set
aside. Set butter aside to warm.
Heat eggnog at Medium setting until warm then add sugar. Bring to a rolling
boil (Medium-High) while stirring constantly with a wooden spoon. Add the
butter. Boil for [4] full minutes by the clock. Now fold in the marshmallow
creme and nutmeg; the boil will probably stop until completely dissolved.
Bring back to a boil for another [4] full minutes by the clock (start
timing once the boil resumes).
The mixture will start to turn brown during the boil. If you get brown
flakes in the mixture then turn down the heat a little.
Remove from heat and pour hot mixture over chips, vanilla, and nuts without
scraping the sides of the hot saucepan. Mix thoroughly and pour into
prepared pan. At this point you may want to sprinkle a little nutmeg on the
surface.
Cool at room temperature. Remove from pan, remove foil, cut into squares.
NOTE: “Light” Eggnog contains more water than full body Eggnog and may
require an additional 90 seconds boiling (before the addition of
marshmallows).
Yields
1 Servings