Christmas Recipes: Old-Fashioned Eggnog
When was the last time you had REAL eggnog? Not the kind you buy in the jug at the store. Enjoy this recipe just once and you’ll never go back!
6 eggs
1 cup sugar
1/2 teaspoon salt
1 quart light cream
1 cup golden rum
nutmeg
Directions
Beat eggs until light and foamy. Add sugar and salt, beating until thick. Combine egg mixture and 2 cups light cream in a large saucepan. Stirring constantly, cook over low heat until mixture coats the back of a metal spoon and reaches 160 degrees on a candy thermometer. Remove from heat. Stir in rum and remaining light cream. Chill several hours. Sprinkle with nutmeg just before serving.
Never-Fail Christmas Fudge
This tasty fudge is soft, but not gooey. Be careful; it tends to splatter as it cooks. If you live at a high altitude, decrease cooking time to about 3 minutes or 222 degrees on a candy therm.
Yield: 30 pieces
- 2 cups sugar
- 2/3 cup evaporated milk
- 12 regular marshmallows
- 1/2 cup butter
- 1/8 teaspoon salt
- 1 cup (6 ounces) semisweet chocolate chips
- 1 cup chopped walnuts
- 1 teaspoon vanilla
In a 2-quart saucepan combine the sugar, evaporated milk, marshmallows, butter, and salt. Cook, stirring constantly, over medium heat until the mixture comes to a boil and is bubbling. Boil and stir for 5 minutes; remove from the heat. Stir in the chocolate chips until completely melted; stir in the walnuts and vanilla. Spread into a buttered 8-inch-square pan and cool before cutting.
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