Very attractive and tastes as good as it looks!
Cooking time
6 min.
Cooling time
60 min.
Preparation time
10 min.
Serves
4 Dozen squares
Ingredients
- 625mL (2 1/2 cups) Granulated sugar
- 125mL (1/2 cup) Sealtest butter
- 150mL (2/3 cup) Sealtest Eggnog
- 1 (7oz/198g) or (2 cups/500mL) Jar marshmallow cream
- 225g (8oz) White chocolate, melted and cooled
- 3mL (3/4 tsp) Rum extract
- 175mL (3/4 cup) Chopped pecans
- 175mL (3/4 cup) Chopped candied cherries
Preparation
Line 9” (23 cm) square pan with aluminium foil, extending it over sides of pan. Butter foil.
Combine sugar, butter and Sealtest Egg Nog in large saucepan. Bring to a boil, stirring constantly. Continue boiling over medium heat, stirring constantly for 5 minutes.
Remove from heat. Add marshmallow cream, white chocolate and rum extract stirring until smooth. Stir in nuts and cherries.
Spread evenly in prepared pan. Chill until set.
Remove from pan by lifting foil. Remove foil; cut into squares. Store in refrigerator.
Tips
Replace rum extract and pecans with almond extract and unbleached almonds.
