Ingredients
FOR THE FUDGE:
11 ounces, weight White Chocolate Chips
1/4 cups Eggnog
1 teaspoon Vanilla
1/4 cups Colored Sprinkles
FOR THE FROSTING:
1-1/2 cup Powdered Sugar
3 Tablespoons Butter
1/2 teaspoons Vanilla
2 Tablespoons Eggnog
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Gathered
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Combine white chocolate chips and eggnog in a nonstick saucepan. Cook on medium heat until smooth and chips are melted, stirring constantly. If it's too thick, add a bit more eggnog. Once chips have totally melted, remove from heat, add the vanilla and stir well. Add sprinkles. Don't stir too much or the sprinkles will melt. Pour into a pan lined with foil or parchment paper. I used a 3x6 pan for taller slices of fudge. You can use an 8x8 pan for thinner slices that will be more like fudge bars. Place in refrigerator for 4-6 hours. Remove it from the fridge and layer with icing. For the icing: Mix all ingredients together until smooth and spreadable. If it's too thick, add another teaspoon of eggnog.