Busters Recipes

Marshmallow Creme Eggnog Fudge

2-1/2 cups sugar
1/2 cup margarine or butter
2/3 cup eggnog
7 oz. jar (2 cups) marshmallow creme
8 oz. almond bark or vanilla-flavored candy coating, coarsely chopped
2 tsp. rum flavoring
Nutmeg

Line a 9-inch square or 13-by-9-inch pan with foil so that foil extends over
sides of pan; butter foil.

In large saucepan, combine sugar, margarine and eggnog. Bring to a boil,
stirring constantly. Continue boiling 5 minutes over medium heat, stirring
constantly. Remove from heat.

Add marshmallow creme and almond bark; blend until smooth. Stir in rum
flavoring. Pour into prepared pan. Sprinkle with nutmeg. Cool to room
temperature.

Score fudge into 36 or 48 squares. Refrigerate until firm. Remove fudge from
pan by lifting foil; remove foil from fudge. Using large knife, cut through
scored lines. Store in refrigerator. Makes about 2 1/2 pounds.

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