Eggnog Fudge

For eggnog fudge, first place a frame of approx. 12 x 20 cm on baking tray lined with baking paper.

Bring whipped cream with butter, sugar and eggnog to a boil and cook to 114 °C.

Remove from heat, immediately cool the pot in ice water and let the mixture cool to about 50 °C.

Then beat vigorously with a wooden spoon, add salt, cinnamon and nutmeg. Season the mass to taste, pour it into the frame and let it set in about 12 hours.

Grate a little nutmeg over it, cut the plate into squares and serve eggnog fudge.

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