Instant Pot Eggnog Fudge.
Description
‘Tis the season to be jolly and treat yourself and your loved ones! Kick off December with a decadent holiday spin on classic dessert fudge—Instant Pot Eggnog Fudge.
Ingredients
- 1 cup granulated sugar
- 1/3 cup water
- 1/4 cup eggnog
- 1/4 cup heavy cream
- 7 ounces marshmallow creme
- 1/2 teaspoon ground nutmeg, or ground cinnamon
- 1 stick butter
- 2 cups white chocolate chips
Instructions
- Add the sugar and water to the Instant Pot Bowl, and mix well. Add the lid, ensuring the pressure valve is closed, and set the cooking time for 11 minutes at high pressure. When the time is up, do a quick release.
- Mix in the butter, white chocolate chips, eggnog, heavy cream, marshmallow cream, and spices, and mix well until well combined.
- Spray a baking dish with parchment paper or cooking spray, and spoon the mixture into the prepared dish; let the fudge cool to room temperature for 30-40 minutes, and place into the refrigerator for about 2-3 hours or until set.
- Cut into squares right before serving.
Equipment
- Instant Pot
- Baking Pan
- Parchment Paper
- Cooking Spray
Nutrition
Serving: 1ServingCalories: 220kcalCarbohydrates: 29gProtein: 1gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 21mgSodium: 55mgPotassium: 61mgFiber: 0.05gSugar: 27gVitamin A: 197IUVitamin C: 0.2mgCalcium: 44mgIron: 0.1mg