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Listed in: Desserts / Fudge
1 c light eggnog
2 c granulated sugar
2 tbsp butter
3 oz white chocolate (or ½ c white chocolate chips)
Line an 8”-square baking pan with foil, and lightly coat with nonstick cooking spray. Set aside.
In a large pot, combine the eggnog, sugar, butter, and white chocolate. Cook over medium-low heat, stirring constantly, until the butter and white chocolate has melted.
Bring to a boil, and cook for another 10-15 minutes, stirring frequently, until a small amount can be molded when dropped in a glass of cold water. (It may take longer, depending on your pot and stove.
Remove from the heat and the burner, and allow the hot mixture to sit undisturbed for 6 minutes. After 6 minutes, stir vigorously until the mixture becomes thick and creamy and lightens in color. Spread into the prepared pan, and allow the fudge to cool to room temperature before slicing into 1” squares.
(Cook's note: I'm not sure how "skinny" this recipe is.....but it does use "light" eggnog!)
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