Happy Holidays from all of us at Imagine LA!

Pictured (top row): Monet Bagneris Tolbert, Karinn Cologne, Michelle Roberts, Vanessa Monroy, (middle row) Jennifer Huerta Morelos, Val Vogt, Jackie Fierros, Sasha Morozov, Brian Rosenbaum, (bottom row) Emilee Palau, Jill Bauman, Lorie Nguyen, Ciera Thornton. Not pictured: Alvaro Cato, Kim Kirui.

---

Please enjoy this recipe during the holiday season! This original dish was created by Adrienne Boswell, Imagine LA Program Graduate & Ambassador.

Ho! Ho! Ho! Eggnog Fudge

Ingredients

• 3 cups sugar

• 1 can sweetened condensed milk

• 6 tablespoons butter

• 1 teaspoon nutmeg, grated

• 1 teaspoon brandy flavoring

• 1 12-oz package white chocolate chips

• 1 7-oz jar marshmallow creme

• 1/2 cup dried cranberries (optional for garnish)

Instructions

1. Line an 8" x 8" pan with parchment paper, large enough to hang over the sides

2. In a large saucepan, mix the sugar, sweetened condensed milk, and butter

3. Cook, stirring frequently, until mixture comes to a boil

4. Boil for 5 minutes, stirring constantly and all the way to the bottom to avoid hot spots and burning

5. Remove the saucepan from heat, add the nutmeg and brandy flavoring

6. Stir in white chocolate chips and marshmallow creme

7. Use an electric mixer or stir until is creamy and smooth

8. Pour into the pan and cool to room temperature, refrigerate until set

9. Remove the parchment paper with fudge from the pan

10. Cut the fudge into a 4 x 4 grid (16 squares)

11. Top each one with a dried cranberry

12. Store in the refrigerator, remove 1 hour before serving

Note: Adrienne suggests using brandy flavoring instead of real liquor because the flavoring is more intense. Liquor, because of the temperature of the hot candy, could also cause a flare-up.

Link to original recipe

Visit Adrienne's blog for more delicious recipes: www.the-good-plate.com