The fudge in their store was the best and my favorite flavor was the holiday special: Eggnog!

This recipe is inspired by that treat. I hope you enjoy as much as we did!

Scroll down for the Eggnog Fudge recipe.

Hayrides all bundled up.

The views can’t be beat!

S’mores for dayyyyyyyys.

My musical baby, Stella Rose, especially loved the singing and dancing carolers.

My adventurous husband and brave little girl tried out the kids climbing tower and zipline!

Every fudge you can imagine is available to sample and buy at their shop!

We sampled all our favorites.

My little foodies loved them all!

How could you not love this face?!

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Creamy Eggnog Fudge

Makes 1 pan, approx 24 squares

Ingredients

• 1 cup eggnog
• 2 cups white sugar
• 2 tbsp unsalted butter
• 1/2 cup white chocolate chips
• 1/2 tsp nutmeg grated
• 1 1/2 tsp vanilla
• Christmas sprinkles optional

Instructions

• Line a 8x8 pan with foil. Spray with non stick cooking spray.
• In a saucepan add eggnog, butter, sugar, and chocolate chips.
• Cook on medium low heat, stirring constantly, until simmering and melted.
• Remove from heat and stir in vanilla and nutmeg.
• Evenly spread into prepared pan.
• Top with Christmas sprinkles.
• Allow to cool to room temp.
• Then cover and let harden and set in the fridge for at least 4 hours.
• Cut into squares and enjoy!

All you need are six basic ingredients for this tasty treat!

In a saucepan add eggnog, butter, sugar, and chocolate chips.

Cook on medium low heat, stirring constantly.

It will come to a simmer and should be fully melted and combined.

Remove from heat and stir in vanilla and nutmeg.

Evenly spread into a greased and lined 8×8 pan.

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Allow to cool to room temp.
Then cover and let harden and set in the fridge for at least 4 hours.

Cut into squares and enjoy!

Merry Christmas from our family to yours!

The post Creamy Eggnog Fudge and Christmas at the Caverns in San Antonio appeared first on For the Love of Food.

Hood Family Christmas 2015

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Betty Crocker Egg Nog Sugar Cookie Wreath

Makes approx 40 cookies

Ingredients

• 1 pouch 1 lb 1.5 oz Betty Crocker sugar cookie mix {I used Egg Nog flavor}
• 3 tbsp flour
• 1/2 cup butter{1 stick} melted
• 1 egg
• green food coloring/powder optional
• red decorating sanding sugar and candy beads optional
• leaf and bow shaped cookie cutters

Instructions

• Heat oven to 375°F.
• In medium bowl, stir cookie mix, flour, melted butter and egg until soft dough forms.
• On a floured surface, roll out a small portion of dough and cut out two bows using a bow cookie cutter.
• Gather dough scraps and combine with the rest of the dough.
• Sprinkle the bow shapes with red sanding sugar to cover and place on a line cookie sheet.
• Gather remaining sugar cookie dough into a ball and make a well in the center. Add green food color or color powder to the well and use hands {this may get messy} to knead color evenly into the dough.
• Place green dough on a floured surface and roll to about 1/4-inch thickness. Cut leaf shapes, re-rolling dough as needed.
• On lined cookie sheets, place cutouts 1 inch apart.
• If you'd like you can use a toothpick to create veins on the leaves before baking.
• Bake 6 minutes or until edges are light golden brown.
• Remove from oven and immediately press one or two red candy beads on the leaves for the "berries".
• Cool for a few minutes then remove from cookie sheets and cool completely.
• Store cookies in tightly covered container.
• When ready to serve, create a wreath by arranging leaf cookies in a ring shape, overlapping some, on a round platter with the red bow cookie in the center.
• Note: I always bake two bow cookies so I have one as a back up. You can also create two smaller cookie wreaths with the two bows.

This is a sponsored conversation written by me on behalf of Betty Crocker. 
 The opinions and text are all mine.

The post Betty Crocker Egg Nog Sugar Cookie Wreath appeared first on For the Love of Food.