Roy’s Light Eggnog Fudge

(see notes for plain fudge)

32 servings      1 Better Balance Bite/WW Point for 1 / 3 bites/points for 2

Calories 32      Fat 2.3g   Sat. Fat 1.4g   Protein 0 g   Carbs 5.3g   Fiber 1.8g   Sugars 0.6g

Ingredients

· Cooking spray

· 1/4 cup pumpkin puree (see notes)

· 1/2 vanilla extract

· 1/2 tsp rum extract (see notes)

· 1/2 tsp nutmeg

· 1/4 tsp cinnamon

· 9 oz (255g) sugar-free white chocolate chips (I used Lily’s)

Directions

1. Lightly coat an 8x4 loaf pan with cooking spray and line it with parchment for easy removal. (see notes)

2. Blend pumpkin, vanilla and rum extracts, nutmeg, and cinnamon in a mini food processor or in a bowl using a stick blender for 15-20 seconds, scraping down the sides halfway through. (see notes)

3. Melt chocolate in 20–30 sec intervals, stirring between each interval. Pour the melted chocolate into the mini food processor (or bowl) and process about 30 seconds, scraping down the sides halfway through.

4. Spread into the lined loaf pan and spread out evenly.

5. Chill about 2 hours, then remove the fudge from the pan and cut into 32 one-inch squares. Store in the refrigerator for about 10 days.

Notes

· For plain white chocolate fudge, simply remove the extracts and spices. Still process the pumpkin puree to make sure it is as smooth as possible.

· Not a fan of pumpkin? I made my chocolate fudge initially with 3/4 cup (150g) pureed banana, but the banana flavor was very pronounced. If you enjoy that flavor combination, feel free to exchange the pumpkin for 1/4 -1/3 cup pureed banana. Just be aware it may combat with the eggnog flavor.

· Rum extract helps give that eggnog flavor, but you could replace it with more vanilla!

· You can line your loaf pan with foil, but prefer the smoothness I get with parchment. If using foil, coat it lightly with cooking spray for easier fudge removal.

· I prefer a mini food processor for this because it can be difficult to get all of the fudge off a stick blender. I don’t recommend using a hand or stand mixer since I don’t think it will give the smooth texture fudge is known for.

· It was suggested, to make the color closer to eggnog, to use mashed potato (without cream or butter) in place of pumpkin. I haven’t tried this yet, but do know of candies made with potato, so it’s not too out-there of an idea. I just haven’t tried it yet.