Name: White Chocolate Eggnog Pecan Fudge
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 26oz / 740g / 3 1/3 Cups Granulated Sugar; 4oz / 120g / 1/2 Cup Whole Milk; 4oz / 120g / 1/2 Cup Heavy Cream; 3oz / 84g / 6 Tablespoons Unsalted Butter; 16oz / 460g / 2 2/3 Cup White Chocolate Chips; 0.23oz / 6.5g / 1 teaspoon Vanilla Extract; 0.214oz / 6.1g / 1 teaspoon Rum Extract; 1/2 teaspoon Kosher Salt; 0.028oz / 0.8g / 1/2 teaspoon Spiceology Ground Nutmeg; 0.092oz / 2.4g / 1 teaspoon Spiceology Ground Cinnamon; 2 cups Chopped Pecans, toasted

Ingredients

Scale

26oz / 740g / 3 1/3 Cups Granulated Sugar
4oz / 120g / 1/2 Cup Whole Milk
4oz / 120g / 1/2 Cup Heavy Cream
3oz / 84g / 6 Tablespoons Unsalted Butter
16oz / 460g / 2 2/3 Cup White Chocolate Chips
0.23oz / 6.5g / 1 teaspoon Vanilla Extract
0.214oz / 6.1g / 1 teaspoon Rum Extract
1/2 teaspoon Kosher Salt
0.028oz / 0.8g / 1/2 teaspoon Spiceology Ground Nutmeg
0.092oz / 2.4g / 1 teaspoon Spiceology Ground Cinnamon
2 cups Chopped Pecans, toasted

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Instructions

Line a 9×9 inch square pan with parchment paper and set aside.
Measure out all ingredients as this recipe goes quick. Place the white chocolate in a large mixing bowl.
In a large heavy bottom pot combine the granulated sugar, whole milk, heavy cream, and unsalted butter. Bring to a boil, stirring occasionally.
Stop stirring and boil undisturbed for 5 minutes.
Remove from heat and pour mixture over the white chocolate. Whisk just to combine and then add all remaining ingredients. Fold together and pour fudge into prepared pan.
Set aside to cool, a few hours or overnight (covered once it comes to room temperature).
Cut fudge into rectangles (8 rows by 6 rows will do it) and serve or keep at room temperature in an airtight container for up to one week.

Notes

I recommend using a high quality white chocolate such as Ghirardelli for this recipe.