LET’S BE GOOD-HEARTED – (Day 5 of 6)
(Need to start at the beginning? Day 1)
It’s the day after Christmas. How are you doing?
[Love] does not insist on its own way; it is not irritable or resentful. 1 Corinthians 13:5 ESV
Let’s keep the good-heartedness rolling. 🙂
Who can you bless today? Who needs a bit of help or a listening ear?
Do you need to rest a bit so you have the energy to set down irritation? Is there something you need to talk to God about so you can drop resentment or a desire to fuss about getting your own way?
(For the record, my kitchen is not nearly that clean, especially the day after Christmas.)
We play games and eat leftovers for several days after Christmas.
Eggnog fudge is a favorite during that time.
EGG NOG FUDGE
Ingredients:
- 4 cups white sugar
- 2 TBS cornstarch
- 1 ½ cups eggnog (the best quality you can get)
- 1 (7 oz) container marshmallow cream
- 12 oz white baking chips
- 1 cup butter, softened
- nutmeg
Directions:
- Line the bottom of a 9×13 inch pan with parchment paper.
- Combine cornstarch and sugar in a large pot. Add eggnog and use medium heat to bring to a boil, stirring occasionally with a whisk.
- Boil 10 minutes, whisking constantly.
- Reduce heat to low and add white chocolate chips. Mix until melted.
- Add marshmallow cream in several blobs.
- When marshmallow cream is mostly melted, turn on the heat, add butter and whisk until well incorporated.
- Beat! At 110° to 113° F beat with paddle mixer until it starts to thicken and lose its gloss (about 20-30 minutes).
- Pour into pan and sprinkle the top with nutmeg.
- Cool on a wire rack and then refrigerate.
- Remove from pan, peel off the parchment paper, and cut.
- Store in airtight container in the refrigerator.
- Enjoy!
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Image credits – couple talking © Jacob Lund / Adobe Stock, egg nog fudge © Lori / Doing Marriage Well
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