Last Iron Chef of MoFo IV: Cranberries

I was really quite proud of my cranberry sauce this year. It had vanilla and cardamom in it, and had a warmth to it that was very different from all my years using orange zest. Cardamom is up there with nutmeg as spices that bring back all kinds of memories. My mom used them interchangeably, and always made for delicious rice and bread puddings. I wanted to do something similar for Iron Chef, but not just sauce. I had just picked up another quart of Silk Nog, although I still had plenty from the last one. I also had a fresh nutmeg.



If you like sugar, and who doesn't, you'll love these.

Cranberry Walnut Nog Fudge
Makes 30-40 pieces
(thanks to cute and delicious for posting her Best Vegan Fudge recipe, so I had a starting point)

1 1/3 cups Silk Nog
2 cups sugar
1/3 cup brown sugar
4 tbsp Earth Balance
2 tbsp light corn syrup
3/4 cup vegan white chocolate chips I use these dudes)
1 tsp rum extract (or vanilla if you have no rum)
1/2 cup chopped walnuts
1/2 cup dried cranberries
1/2 nutmeg + more for sprinkling

Melt the first six ingredients, stirring constantly, over medium-high heat. Bring to a boil, and heat, stirring occasionally until the mixture reaches 250° (if you don't have a candy thermometer, you can try the cold water test. You want it at the firm ball stage). Remove from heat, stir in the rum extract, and cool to 110° (about 15 minutes or so). Take a wooden spoon, and beat the fuck out of it for about ten minutes, or until it starts to not look so glossy. Beat in the cranberries, walnuts, and 1/2 tsp nutmeg.

Meanwhile, have ready a nonstick brownie pan that you have buttered with EB. OR, line it with foil and butter the inside.

Pour the hot fudge into the pan. Sprinkle with nutmeg like it's a big glass of delicious nog. Cover with foil and refrigerate for a couple hours. Eat, or wrap up as gifts.