¾ cup sweetened condensed milk
12oz white chocolate, chopped (or chips)
2-3 tsp ginger, sifted
½-1 tsp cinnamon, sifted
½-1 tsp nutmeg, sifted
Pour the condensed milk and white chocolate chips into a microwave-safe bowl. Heat for 2-3 minutes, or until the white chocolate chips are almost completely melted.
DO NOT OVERHEAT! Stir until completely blended, melted and smooth.
Immediately add the spices and combine thoroughly.
(Optional) Add a handful of sprinkles and fold in quickly. They will melt and make the mixture an awful muddy colour if stirred for too long.
Transfer to an 8×8 inch aluminium foil-lined baking pan. Leave to set either in the refrigerator or at room temperature. If you live in a hot and humid climate, it’s preferable to allow to set in the refrigerator.
Once set, cut into cubes. Store leftovers in an airtight container in a cool, dry place.
3 ⁄4 cup butter
2 cups sugar
1 cup firmly packed brown sugar
2 ⁄3 cup evaporated milk
1 ⁄2 cup canned pumpkin
2 teaspoons pumpkin pie spice
1 (11 ounce) package white chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup chopped pecans
1 1 ⁄2 teaspoons vanilla extract
In a heavy saucepan, combine the first 6 ingredients (butter, sugar, brown sugar, evaporated milk, pumpkin, pumpkin pie spice); cook mixture over medium heat.
Bring mixture begins to a boil, stirring constantly. Boil mixture until candy thermometer reaches soft-ball stage (234-243 degrees). It’s best to use a candy thermometer but if you don’t have one you can boil the mixture until it gets foamy and once it’s foamy boil for an additional 4-6 minutes.
Remove pan from heat; stir in chocolate chips until melted. It’s important to remove it from the heat so that the chips don’t get overheated and turn grainy.
Add the marshmallow cream, pecans, and vanilla and stir to combine well.
Pour into a buttered 13×9 inch baking pan; cool to room temperature.
Cut into squares; store in the refrigerator in an air-tight container. I like eating it at room temperature.
2 cups sugar
1 can (5 ounce size) evaporated milk
1/3 cup milk
1/8 teaspoon salt
1/4 cup butter
1 teaspoon vanilla extract
broken nuts (optional)
Line an 8x4x2-inch loaf pan or 8×8 pan with foil, extending foil over edges of pan. Butter foil; set aside. Butter the sides of a heavy 2-quart saucepan.
In saucepan combine sugar, evaporated milk, milk, and salt. Cook and stir over medium-high heat to boiling. Carefully clip a candy thermometer to the side of the saucepan. Cook and stir over medium-low-heat to 238 degrees F, soft-ball stage (this should take 25 to 35 minutes). Immediately remove saucepan from heat.
Add butter and vanilla, but do not stir. Cool mixture, without stirring, to 110 degrees F, lukewarm (about 55 minutes).
Remove candy thermometer from saucepan. Beat vigorously with a wooden spoon till fudge becomes very thick and just starts to lose its gloss (about 10 minutes total). Do not over-beat. Immediately spread fudge into the prepared pan.
Score into 1-inch squares while warm. Top each square with a piece of nut, if desired. When candy is firm, use the foil to lift the fudge out of the pan. Cut into squares. Store, tightly covered, in the refrigerator.
1/2 cup butter
2 tablespoons heavy whipping cream
3/4 cup eggnog minus 2 tablespoons
2 cups sugar
10-12 ounces chopped white chocolate (chips are fine)
1 jar Marshmallow Creme (7 ounces)
1 /2 teaspoon nutmeg
2 teaspoons vanilla extract
Line a 9 x 9 pan ( 8 x 8 works too) with foil, then butter foil well. Set aside.
Combine butter, eggnog, cream and sugar in a heavy medium saucepan. Bring to a boil over medium heat stirring occasionally Once boiling, reduce heat a bit and using a candy thermometer, continue cooking until temperature reaches 234 degrees (soft ball stage) remove from heat, stir in white chocolate. Continue stirring until chocolate is completely melted and blended in. Add in Marshmallow, nutmeg and vanilla.
Stir till smooth. Spread into prepared pan.
Garnish with a bit more nutmeg if desired. Let cool at room temperature completely before removing from pan and cutting into squares. Store at room temperature for up 2 a week or in refrigerator for up to 3 weeks.