Recipe Review

This 2-ingredient white chocolate fudge with sweetened condensed milk was incredible. The flavor was sweet and milky, the vanilla extract really taking the dessert to the next level. Although you might think it would be overly sweet, it actually wasn’t—in fact, it was just right. The texture was firm when touched yet soft when chewed, exactly what you’d want with fudge. I know it sounds weird, but the taste and texture reminded me of vanilla ice cream, so if you like the classic frozen treat, you’ll love this fudge.

Honestly, my only complaint of the recipe is that adding the vanilla extract turned the bright white color to more of a creamy beige—that’s not necessarily a bad thing, but if presentation is important to you, leave the vanilla out or use a clear version—just be aware that clear vanilla is synesthetic, so it’ll taste slightly artificial. Honestly, I think sacrificing the pure white color to enhance the flavor is worth it, so I still recommend going with real vanilla extract for an truly old-fashioned taste.

White Chocolate Fudge with Sweetened Condensed Milk FAQs

More Fudge Recipes

If you liked this white chocolate version, take a look at some of my other fudge recipes:

Sweetened Condensed Milk Fudge – Made with dark chocolate, this is a super simple classic fudge.

Peanut Butter Fudge with Sweetened Condensed Milk – If you like peanut butter, you’ll love this.

Strawberry Fudge with Sweetened Condensed Milk – Both freeze-dried fruit and Jell-O are used to make a “strawberries and cream” flavor that’s absolutely irresistible.

The post White Chocolate Fudge with Sweetened Condensed Milk appeared first on ParnellTheChef.

Can You Make Peanut Butter Fudge with Sweetened Condensed Milk?

Yes! As shown in my traditional fudge with sweetened condensed milk recipe, it’s possible to make high-quality homemade candy by melting condensed milk and chocolate chips together in the microwave.

I absolutely love peanut butter, especially in desserts, so I looked into creating a peanut butter fudge recipe with sweetened condensed milk with my Parnell The Chef touch–and I’m glad I did because this fudge turned out great. In fact, it was one of the best things I’ve made in a long time.

Peanut Butter Fudge with Sweetened Condensed Milk Ingredients

My peanut butter fudge with sweetened condensed milk recipe is easy because it has just 3 ingredients:

Sweetened Condensed Milk – 1 14 oz can

Peanut Butter – 1/2 cup ( I used creamy, natural, no-stir)

White Chocolate Chips – 1 11 oz bag

Optional:

Vanilla – 1 teaspoon

Salt – 1/8 teaspoon

Tools:

Microwave-Safe Bowl – For melting the ingredients together.

Large Spoon – For stirring the ingredients.

Loaf Pan – The mold for hardening the fudge.

Plastic Wrap or Wax Paper – To line the mold so the fudge comes out more easily.

What Type of Peanut Butter Should I Use?

You can use almost any type of peanut butter: creamy or crunchy, natural or conventional. However, DO NOT use natural peanut butter with oil separation. I’m not sure why, but this type of peanut butter doesn’t usually work well in recipes.

Instead, use no-stir peanut butter. If you’re concerned about hydrogenated oils and trans fats, do what I did an opt for natural no-stir peanut butter. And if the ingredients list says “roasted peanuts,” that’s even better–it’s going to be super flavorful.

How to Make Peanut Butter Fudge with Sweetened Condensed Milk

Learning how to make 3-ingredient peanut butter fudge with condensed milk is easy. Just follow a few, simple steps:

Line a Mold with Plastic Wrap

This fudge recipe goes fast, so one of the best tips I can give you is to make sure you line a mold with plastic wrap before your start–he fudge hardens quickly, so your mold needs to be ready from the start.

Combine the Ingredients (except the vanilla–if using)

The first step is to combine all the ingredients to a safe bowl. If using vanilla extract, wait until after microwaving the ingredients together.

Microwave the Ingredients in 30-Second Increments, then Stir

Once all the ingredients are combined in the bowl, put the bowl in the microwave and heat on high, uncovered, for 4, 30 seconds (a total of 2 minutes). After each increment, take the bowl out of the microwave and stir the ingredients to make sure everything melts together evenly.

Stir Thoroughly at the End

After microwaving the sweetened condensed milk, white chocolate chips, and peanut butter together for a total of 2 minutes, take it out of the microwave and stir thoroughly. Although some of the white chocolate chips may not be completely melted, stirring well will help them melt.

If Using, Add the Vanilla Extract

Now that you’re done microwaving the fudge, it’s same to add the vanilla extract, if you’re using it.

Pour the Fudge into the Mold

Once everything is mixed together thoroughly, pour the fudge into the plastic-lined mold as soon as possible. This fudge hardens quickly, so it’s important to get it into a mold as soon as possible.

Harden the Fudge

Let the fudge sit in the refrigerator for at least 4 hours so the fudge can harden.

Serve

Time to serve and enjoy!

Peanut Butter Fudge with Sweetened Condensed Milk FAQ’s

How Many Pieces of Fudge Does this Recipe Make?

If made in a regular loaf pan and cut in 1-inch pieces, this recipe should make about 30 servings that are big enough for 2-3 bites: enough for you to get a good taste without crashing from a sugar rush.

Can I Use Crunchy Peanut Butter?

Yes! While the fudge won’t be as smooth and creamy, you can definitely use crunchy peanut butter if you want a bit more texture.

Can I Used Low-Fat / Fat-Free Sweetened Condensed Milk?

No. Although I haven’t tried this recipe with low-fat or fat-free condensed milk, my guess is that the lack of saturated fat would mean that the fudge would have more difficulty holding its shape. Additionally, it wouldn’t taste as rich: that’s why I recommend using the regular, full-fat version for this recipe.

Can I Make this Recipe on the Stovetop?

Yes! You can definitely make this recipe on the stovetop without making any adjustments to the ingredients: simply pour the ingredients into a saucepan over medium heat and stir to combine.

Should Peanut Butter Fudge Be Refrigerated? *

Yes! Refrigeration helps harden this fudge–if kept out on the counter for a long period of time, it will still hold its sharp, but it’s be as firm.

How Long Does Peanut Butter Fudge Last? *

Peanut butter fudge with sweetened condensed milk will last 1 week if kept in an airtight container in the refrigerator. It may even keep for 2-3 weeks, but after that, the quality will start to decline.

Can You Freeze Peanut Butter Fudge? *

Yes! Freeze the peanut butter fudge by cutting it into individual servings, placing the pieces into a plastic bag, and then putting the bag into the freezer. When you want to serve the fudge, take however many pieces you want out of the freezer and put them in the refrigerator for about 2 hours so they can thaw.

Why Did My Fudge Not Get Hard? *

With this particular recipe, it’s probably because the fudge didn’t have enough time to chill. As stated above, I would allow this fudge to sit in the refrigerator for 4 hours so it can set fully before cutting.

Peanut Butter Fudge with Sweetened Condensed Milk Recipe Variations

If you liked this white chocolate version, you might also want to try:

Dark Chocolate – Amanda at RecipesWorthRepeating.com has a chocolate peanut butter fudge with semi-sweet chocolate chips recipe you should definitely try.

Milk Chocolate – If you’re not a fan of the bitterness of dark chocolate, using a bag of milk chocolate would give you the rich chocolate flavor you want with a bit more sweetness.

More Sweetened Condensed Milk Fudge Recipes

If you’re looking for more easy sweetened condensed milk fudge recipes, I have some more for you:

2-Ingredient Chocolate Fudge – This is another simple microwave recipe that is great for the holidays.

Easy Strawberry Fudge – This treat has all the fruity flavor of strawberries in a fudgy texture: I love it!

White Chocolate Fudge – A bit of vanilla extract makes this easy microwave fudge taste like ice cream.

Peanut Butter Fudge with Sweetened Condensed Milk Recipe Instructions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post Peanut Butter Fudge with Sweetened Condensed Milk appeared first on ParnellTheChef.

Why Make Pineapple Sauce For Ham?

As I explain in my ham with pineapple and cherries recipe, ham and pineapple is a classic combination. Not only is a baked ham decorated with golden yellow pineapple beautiful, but the sweetness and tartness of the fruit also helps to balance out the strong flavors of the cured ham.

Although baking your ham with pineapple rings definitely helps to balance out the flavor, making a separate pineapple sauce for ham allows you to add even more fruity flavor. If you’ve made oven baked ham before and wished you had added more pineapple, then you definitely need to try this sauce recipe.

Pineapple Sauce For Ham with Fresh vs. Canned Pineapple

If you do an Internet search, you’ll find that recipes for pineapple sauce with crushed pineapple are far more common than recipes with canned. Although crushed pineapple or canned rings is convenient, it’s not as flavorful as fresh or frozen. With that in mind, I wanted to invent a recipe for pineapple sauce with fresh pineapple so that the sauce would be as flavorful as possible.

Will Pineapple Sauce with Fresh Pineapple Make Ham Mushy?

No! Cooking pineapple destroys the enzyme that can make pineapple mushy.

Baked ham with pineapple is a classic, but almost all recipes call for using canned pineapple since fresh pineapple contains the enzyme bromelain that can make ham mushy. If you’re worried that his fresh pineapple sauce will make the ham mushy, don’t worry: a Dole.com canned pineapple FAQ page explains that the heating process used in canning pineapple destroys the bromelain.

Since heating destroys bromelain, you don’t have to worry about the pineapple sauce making your ham mushy. Besides, this sauce is meant to be served on the side, so it won’t be in contact with the meat for very long, anyway.

Can I Use Frozen Pineapple to Make The Sauce?

Yes! If a recipe calls for cooking or baking with fresh fruit, you can almost always use frozen. Since this sauce is cooked, you can use frozen pineapple instead of fresh pineapple: that’s what I did in the video.

Why Make Pineapple Sauce for Ham Without Mustard?

Many recipes for pineapple sauce, such as the one by Rodney of HotRodsRecipes.com, call for adding mustard. The tanginess in the vinegar, like lemon juice in a fruit cobbler, helps bring out the fruit flavor.

However, since I really like using lemon in fruit pies and cobblers, I wanted to make pineapple sauce for ham without mustard. Instead, I used lemon juice and lemon zest, and I really enjoyed the results. If adding mustard to pineapple sauce sounds odd to you but you still want the benefits, add some lemon.

Pineapple Sauce for Ham with Fresh Pineapple Ingredients

My pineapple sauce for ham with fresh pineapple but without mustard recipe has just a few ingredients:

Fresh Pineapple (or Frozen) – 1 lb (454g), about 2.5 cups.

Sugar – 2/3 cup white sugar (140g). Although you could use light brown sugar, white sugar will help preserve the golden yellow color that you’d expect a pineapple sauce to be.

Water – 1/2 cup (120g). In the video I started out with 1/4 cup (60g), but after adding the cornstarch slurry, I felt like the sauce still had a slight cornstarch taste. I then added another 1/4 cup of water and cooked the sauce another 5 minutes, and that helped a lot–so start with 1/2 cup of water.

Lemon Juice – 1 Tablespoon

Lemon Zest – 1 teaspoon–honestly, in the video I may have used about 1.5 teaspoons, but 1 teaspoon of zest should be enough. If you don’t have zest, substitute 1/2 teaspoon extract.

1/8 teaspoon salt – Salt helps to balance out the flavors.

For the Cornstarch Slurry:

Cornstarch – 2.5 Tablespoons (25g)

Water – 2.5 Tablespoons (25g). Usually, when I make cornstarch slurries I use equal parts cornstarch and water.

How to Make Pineapple Sauce for Ham with Fresh Pineapple

Learning how to make pineapple sauce for ham with fresh pineapple but without mustard is easy:

Cut Up The Pineapple

The first step in the recipe is cutting up and measuring the pineapple. I used 1 pound of pineapple, which is about 2.5 cups, maybe a little less. Although it’s best to cut the pineapple into chunks of about equal sizes, you don’t have to be exact since you can break up the chunks with a spoon as the sauce cooks.

When I made the recipe for the video, I cut up a pineapple ahead of time and froze it. Whether you cut up a fresh pineapple right before making the sauce or use frozen, it doesn’t matter.

Place the Pineapple In a Pot with the Other Ingredients

Place the cut up pineapple into a pot and add the sugar, lemon juice and zest, salt, and water (I recommend a total of 1/2 cup). Don’t add the cornstarch slurry at this point.

When I made the recipe for the video, I cut up a pineapple ahead of time and froze it. Whether you cut up a fresh pineapple right before making the sauce or use frozen, cut up a pineapple and then freeze it, or use storebought frozen pineapple, you can still make this recipe.

Bring to a Boil

Once everything–except the ingredients for the slurry–are in the pot, bring the pot to a boil. In the video I say to use medium heat, but I’ve used high heat to bring the pot to a boil before, and it was perfectly fine.

As previously stated, you can definitely use frozen pineapple to make this sauce. The only difference is that it’ll take longer to come to a boil.

As the pineapple, sugar, and other ingredients start to come to a boil, use a wooden spoon to break up the large chunks into smaller pieces to give the sauce a smoother texture. If the pineapple chunks are frozen together, use the spoon to break them apart as the fruit thaws out.

Continue Cooking on Medium Heat

Once the pineapple sauce comes to a boil, cook on medium heat for another 10 minutes, stirring constantly as you use your spoon to crush the chunks. For a chunkier sauce, don’t break up the chunks as well–honestly, you have a lot of control over the texture of the final sauce.

Add a Cornstarch Slurry to Thicken the Pineapple Sauce

After 10 minutes of continued cooking, make the cornstarch slurry off to the side. Add the slurry to the pineapple sauce, making sure to stir it in very well.

Cook for an Additional 5 Minutes

Although adding the cornstarch slurry will thicken the sauce within 60 seconds, I recommend that you continue cooking the pineapple sauce for another 5 minutes on medium heat, stirring constantly. The extra time over heat helps to cook out the slight cornstarch flavor that the sauce would have otherwise.

Serve the Pineapple Sauce

Now that the pineapple sauce is ready, it’s time to serve. I recommend letting it cool down for a few minutes before serving.

How to Serve Pineapple Sauce For Ham

This is how I recommend using this pineapple sauce:

Baked Ham – As stated above, I served this with slices of baked ham, and it was phenomonal.

Ham Steak – If you feel like your ham steak needs a little something, this sauce would be perfect.

Chunky Pineapple Sauce for Ham

Although the pineapple in the finished sauce has the texture of crushed pineapple, you can easily use this recipe to make chunky pineapple sauce for ham. Simply refrain from breaking up the pineapple so much while it’s cooking, making sure to leave a few large chunks.

If I’m Going to Serve the Sauce with Baked Ham, When Should I Make the Sauce?

If you want your sauce to be lukewarm when served, I recommend that you start making the sauce about 15 minutes before taking the ham out of the oven. With about 30 minutes to get the ingredients together, cook the sauce, and then give it time to cool off, that’s just enough time to let the ham finish baking in the oven and then letting it rest for 15 minutes.

Why Do I Have to Keep Cooking the Sauce After Adding the Slurry?

I recommend continuing to cook the sauce for an extra 5 minutes to cook the cornstarch flavor out of the sauce. While you could add slightly less cornstarch (and thus use slightly less water to make the slurry), my guess is that the sauce needs a bit more time if you don’t want the cornstarch to be perceptible.

Even though I don’t continue cooking my cobbler fillings after adding the cornstarch, I not only use more fruit but also bake the filling inside the cobbler. Baking the cobbler in essence continues cooking the filling, so my guess is that simply using less cornstarch might not solve the problem.

How to Store Pineapple Sauce For Ham

To store your pineapple sauce for ham, place it in a sealed container and keep it in the refrigerator.

How Long Does Pineapple Sauce Keep?

If kept in a sealed container in the refrigerator, the pineapple sauce should keep for up to 1 week.

Can I Make Pineapple Sauce For Ham In Advance?

Yes! You can make this pineapple sauce for ham up to 2-3 days in advance. In fact, making it the day before Christmas or Easter is one less thing to do on the holiday. Although I think it’ll keep for a week, it might start to lose flavor after 3 or 4 days, so you don’t want to make it too far in advance.

Can You Freeze Pineapple Sauce For Ham?

Potentially, but I wouldn’t recommend it. Freezing and then thawing the sauce might make it watery, so I wouldn’t risk it. If you try this, let me know!

Can I Thicken the Pineapple Sauce with Flour Instead of Cornstarch?

Yes! But I don’t recommend it. If you’re going to thicken the sauce with flour, I would use twice the amount–5 Tablespoons. When making the slurry, increase the water to 5 Tablespoons, too. The rest of the recipe should be the same.

Even if thickening the pineapple sauce with flour instead of cornstarch is possible, I don’t recommend it. Flour-thickened pies, cobblers, and sauces look cloudy, and it’s hard to cook out the flour flavor totally. Flour will work in a pinch, but I think that the recipe will turn out better with cornstarch.

A Chef’s Review

My pineapple sauce for ham with fresh pineapple but without mustard recipe was a bit success. The sauce had the sweet and tart that you’d expect, and it complemented the baked ham very well. The lemon really helped bring out the fruit flavor, so I highly recommend adding it.

After cooking the sauce an extra 5 minutes, there wasn’t any trace of cornstarch, so that isn’t a concern. I also really liked the texture. The pineapple bits were small enough for a piece to be in every bite, and the thickened juice spread out nicely on slices of ham. If you’re looking for a sauce to complement your Christmas or Easter ham, or to top a ham steak, this recipe is for you.

Possible Changes to the Recipe

I was very satisfied with how this recipe turned out, but one day I’d like to try:

Crushed Pineapple – Although not as flavorful, crushed pineapple would make this recipe super easy.

Brown Sugar – Even though the sauce wouldn’t be yellow, I think it would be very delicious.

With Mustard – Even though I purposefully created a pineapple sauce recipe without mustard, I’m curious how it would turn out with some mustard.

Pineapple Sauce for Ham Recipe Variations

Raisin Pineapple Sauce – Raisins and Dijon mustard put a twist on this recipe.

Spicy Pineapple Sauce – Jalapenos or red pepper flakes would give this sauce some heat.

Sweet and Sour Sauce – If you’re a fan of sweet and sour sauce from Chinese restaurants, then adding brown sugar, ketchup, apple cider vinegar, and soy sauce will give this sauce a similar taste.

More Pineapple Recipes

Pineapple Pie – If you like old-fashioned peach pie but want something different, try this recipe.

Pineapple Upside Down Cake with Crushed Pineapple – Brown sugar caramel makes this cake fantastic.

Old Fashioned Pineapple Coconut Cake – If you like southern coconut cake, you’ll love this.

Other Sauce Recipes

If you like to add sauces to your food, then be sure to take a look at these recipes:

Chimichurri Sauce Recipe – A spicy garlic parsley sauce from Argentina and Uruguay that’s amazing.

Microwave Applesauce For One (No Sugar) – This unsweetened applesauce is a good healthy dessert.

Pineapple Sauce for Ham with Fresh Pineapple Recipe Directions

YouTube Video:

Be sure to watch my YouTube video tutorial:

The post Pineapple Sauce for Ham with Fresh Pineapple appeared first on ParnellTheChef.

When Did People Start Putting Pineapple On Ham?

Although baked ham with pineapple for Easter, Christmas, Sunday dinner, and other occasions is common, the dish is fairly new. When canned pineapple became widely available in the late 1800’s and early 1900’s, it was still a bit exotic, so companies wanted to give consumers a reason to buy the product.

To promote the new product, companies advertised recipes with canned pineapple in magazines and printed recipe booklets. According to a TasteCooking.com article, a 1925 recipe booklet contained a recipe for baked ham with canned pineapple, giving us the classic dish we know today.

Why Put Pineapple On Ham?

Although the precooked, smoked ham used to make baked ham can technically be eaten straight out of the plastic package, people add pineapple to:

Tone down the salty, smoky flavor – Cured ham is very salty and smoky, and some people find it a bit too strong. However, adding sweet and tart pineapple is the perfect balance to the precooked ham.

Add sweetness without a sugary glaze – While the sweetness of a traditional brown sugar and honey glaze contrasts with the salty ham like pineapple does, the glaze can be too sweet for some people. But by using fruit, you can add sweetness without turning ham into dessert.

As you can see, putting pineapple on ham is the perfect way to balance out the smoky, salty flavors with sweetness and tartness.

Does Fresh Pineapple Make Ham Mushy?

Yes, fresh pineapple can make ham mushy if it touches the meat. Fresh pineapple contains an enzyme called bromelain that can make meat mushy.

In fact, a Fun107.com article links to a video that compares using fresh or canned pineapple on baked ham. The meat underneath the canned pineapple was fine, but the meat under the fresh pineapple was, in the words of the speaker, “meat play dough” because she was able to mash the ham between her fingers. Gross.

How I Used Fresh Pineapple without Making the Ham Mushy

When I made ham with pineapple and cherries, I used fresh pineapple, but my ham wasn’t mushy: that’s because:

The pineapple was on the skin, not the meat – The skin protected the meat underneath.

The contact area was minimal – I loosely attached the pineapple with toothpicks, so not much of the pineapple rings was actually touching the ham.

I didn’t use a spiral ham – I recommend using canned pineapple with spiral ham since the cuts expose the meat, making it easier for the pineapple rings and juice to come in contact with the meat.

As the ham bakes in the oven, the heat will neutralize the enzyme, so even if you baste the ham with the juice in the baking pan–which has some pineapple juice–it won’t make the ham mushy.

Why Put Cherries on Ham?

Decoration. Although the exact origin isn’t known, the tradition of putting maraschino cherries on ham, like pineapple, is probably the result of marketing efforts. A picture of baked ham with yellow pineapple rings looks great, but the addition of bright, red cherries makes the final presentation even more stunning, making customers even more curious about trying the ham with pineapple recipe.

Ham with Pineapple and Cherries Ingredients

My ham with pineapple and cherries recipe is super easy and delicious. To make it, you’ll need:

Smoked Ham – I used an 11-pound smoked ham shank.

Pineapple – 25 oz of pineapple rings (I used just over 700 grams). If using canned, I would buy 2 20 oz cans, just to make sure you have enough. If using canned, save 1/2 cup of the juice.

Maraschino Cherries – 1 10 oz can, drained, but be sure to save the juice.

Dark Brown Sugar – 1/2 cup. Although light brown sugar would be fine, dark has a greater depth of flavor that will help balance out the salty, smoky ham.

Yellow Mustard – About 2 Tablespoons (enough to spread on the outside of the ham).

Maraschino Cherry Juice – 1/2 cup. Use the juice drained from the maraschino cherry jar.

Pineapple Juice – 1/2 cup. I had some left over from another recipe, but if you use canned pineapple, drain the juice and use it.

Cloves – I used 5 whole cloves. If you don’t have whole cloves, I’d substitute 1/4 teaspoon ground cloves.

Cinnamon – 1/4 teaspoon

Ginger – 1/4 teaspoon

Nutmeg – 1/4 teaspoon

Tools:

In addition to the ingredients, things you’ll want to make sure you have to make this recipe include:

Baking Dish – I used a 9×13 casserole dish.

Toothpicks – To put the pineapple and cherries on the ham

Aluminum Foil – To cover the ham for part of the baking time

As you can see, this recipe is super easy! The most important thing is to not forget the toothpicks–those hold the pineapple and cherries in place on the ham.

Can I Use a Spiral Ham?

Yes, but use canned pineapple, not fresh. As stated above, the slits in a spiral ham leave the meat exposed, so if you use fresh pineapple, you run the risk of at least some of the ham turning mushy.

Can I Use Fresh Pineapple?

On the skin, yes–but not on the meat. If using fresh pineapple, be sure to place it on the skin so it doesn’t come in contact with the meat. That’s what I did, and no part of my ham was mushy–it turned out great!

Can I Use Fresh Cherries?

Yes, but maraschino cherries are better. Although I think that fresh, dark sweet cherries would go well with pineapple, I think maraschino cherries would hold up better to baking. Additionally, maraschino cherries are bright red, so the final presentation will be more eye-catching.

How to Cook Ham With Pineapple and Cherries

Learning how to cook ham with pineapple and cherries is easy. You just have to follow a few, simple steps:

Place the Ham in a Pan

The first step is placing the ham in a pan. Although most baked ham recipes suggest placing the ham on its side so the large flat side of meat facing out, I placed the large, flat side facing down. This not only helps keep the meat from drying out, but also helps protect it from the enzymes in fresh pineapple.

What Size Pan Should I Use?

I used a 9×13 glass casserole dish. Although you could use a disposable aluminum pan, I would recommend placing it on a cookie sheet or pizza pan to make it easier to put in and take out of the oven.

Spread Mustard on the Surface

Once the ham is situated in the pan, spread about 2 Tablespoons of yellow mustard on the skin. This mustard will act as a glue for the brown sugar, as well as provide tanginess to balance out the strong flavors of the smoked ham.

Spread Dark Brown Sugar on the Ham

Then, spread 1/2 cup of dark brown sugar on the skin. As stated above, the mustard will act as a glue to hold the sugar in place.

How to Decorate a Ham with Pineapple and Cherries

Now it’s time to put the fruit on the ham. This is how you decorate a ham with pineapple and cherries:

1. Piece each pineapple ring with a toothpick
2. Insert the toothpick into the ham so that the pineapple is rests on the surface, leaving enough room on the toothpick to place a cherry
3. Place a cherry on each toothpick
4. If you have more cherries than pineapple rings, put some cherries on toothpicks and push them into the ham.

As long as you don’t destroy the pineapple with the toothpick, it should stay in place when the ham bakes.

Mix the Juices and Spices and Pour into the Pan

Once the ham is decorated with pineapple and cherries, mix together the pineapple juice, cherry juice, and spices, including the whole cloves (if not using ground). Then, pour the juice into the bottom of the baking dish.

Cover the Ham with Foil and Bake

Before putting the ham in the oven, cover it loosely with foil, using the toothpicks to help hold it in place. You don’t need to make an airtight seal around the ham–just enough to trap in most of the steam.

Cook the Ham, Covered, Basting Every 30 Minutes (2.5 hours)

The first phase of cooking the ham is at 325F, covered, for 2.5 hours, basting every 30 minutes. Simply take the ham out of the oven and use a spoon to scoop up the liquid in the pan and pour it on the surface of the ham.

Then, Bake Uncovered (30 minutes).

After the first 2.5 hours, baste the ham one more time and then return it to the oven, uncovered, to crisp up the outside a bit.

Make the Pineapple Sauce While the Ham is in the Oven (Optional)

As the ham nears completion, you can use this time to make pineapple sauce for ham. Although it’s not required, I highly recommend it. I suggest starting the sauce at the beginning of the second phase of cooking so that it has time to cool down a bit before you serve the ham.

Once Done Baking, Save the Basting Liquid

After taking the ham out of the oven and letting it cool down a bit so it’s easier to handle, drain off the basting liquid in the bottom of the pan and set aside. This can be a nice sauce to drizzle over the ham meat when served.

Rest the Ham

Rest the ham, covered, outside of the oven for 15 minutes. This will allow the juices to redistribute themselves within the ham so that you don’t lose juiciness or flavor when you cut the meat.

Serve the Ham

The final step in cooking ham with pineapple and cherries in the oven is slicing it and serving. Remember to slice the ham against the grain to make sure it stays juicy and tender.

Chef’s Secret Tip for Serving Ham:

A bit of char really brings out the flavor, so try browning the ham slices in a bit of oil in a pan over medium to medium-high heat. You’ll be amazing by how much more flavorful the ham will be after it spends a few minutes per side in a hot pan–I HIGHLY recommend this, especially served with sauce!

Do You Bake A Ham Covered or Uncovered?

Covered for 2.5 hours, then uncovered for 30 minutes. By cooking the ham in two phases, I lock in the moisture and them crisp up the outside, giving the ham an amazing texture.

How Long to Cook Ham with Pineapple And Cherries?

For an 11-pound ham with pineapple and cherries, total cooking time is 3 hours. The 3 hours consists of 2 stages:

2.5 hours – Bake at 325F, covered, basting every 30 minutes

0.5 hours – Continue baking at 325F–but this time uncovered–for 30 more minutes to crisp up the outside a bit.

If your ham is a big bigger or smaller and you need to adjust the cooking time, follow the suggestions from a SouthernLiving.com article on baked ham cooking time and temperature:

5-7 lb Bone-In Ham – Cook at 325F for 22-25 minutes per pound.

10-14 lb Bone-In Ham – Cook at 325F for 18-20 minutes per pound.

Do You Need to Glaze a Ham?

No. Many recipes call for spreading a brown sugar, honey, and butter glaze on baked ham at the end, I don’t think it’s necessary. If you want to add sweetness but with far fewer calories, my recipe with pineapple and cherries, along with some pineapple sauce, would be a good alternative.

What Goes With Ham With Pineapple and Cherries?

Although a few slices of baked ham with pineapple and cherries would be centerpiece of any meal, know what side dishes to serve with the ham is very important. If you’re looking for ideas, try:

Southern Baked Mac and Cheese (no flour) – This side is always a crowd-pleaser. If you want something easy, try my recipe–you’ll love it!

Scalloped Potatoes – Cheese and potatoes go together very well.

Steamed Asparagus – If you’re making ham with pineapple and cherries for Easter, then fresh asparagus will be in season, and its crisp freshness would be the perfect addition to the meal.

Green Beans – This vegetable is another way to add green color and nice freshness to your meal.

What Kind of Sauce to Serve with Baked Ham and Pineapple with Cherries?

Although this ham is good on its own, I recommend serving it with a sauce, such as:

Pineapple Sauce for Ham – This amazingly sweet and tart sauce takes the flavors in this recipe to the next level.

Unsweetened Applesauce – Cool and refreshing, applesauce is the perfect companion to baked ham. Whether you use storebought or use my recipe to make your own–either way, it’s delicious!

Braising Liquid – With pineapple juice, cherry juice, spices, and infused with salty and smoky flavors from the ham, drizzling some of the braising liquid on the ham when serving is a good option, too.

How Long Does Baked Ham with Pineapple and Cherries Last?

Due to the amount of salt, baked ham with pineapple and cherries lasts quite a long time. If kept covered in the refrigerator, the meat should be good for 1-2 weeks, even if the fruit starts to get soggy after a few days.

Can You Freeze Leftover Ham?

Yes! To freeze leftover ham, simply slice it into portions, put them in plastic bags, and freeze. The ham should retain its quality in the freezer for 2-3 months.

A Chef’s Review

My ham with pineapple and cherries recipe was a big success. It had just the right amount of sweetness, tartness and spices to balance out the salty, smoky meat. This recipe shows that you can definitely balance out the flavor of cured ham without a sickeningly-sweet brown sugar glaze.

Although the ham is great on its own, I highly recommend not only browning the slices but also serving with a sauce. Pineapple sauce and applesauce are just two options, so feel free to experiment. If you’re looking for a new Christmas or Easter ham recipe that’s fruity and amazing and not overwhelmingly sweet, try this one!

Possible Changes to the Recipe

Although this recipe turned out well, I would like to experiment with a few things:

Canned Pineapple – Most baked ham and pineapple recipe calls for canned pineapple, so I’d like to see what difference it would make. I honestly don’t think it would make a big difference, but I’m still curious.

Fresh Cherries – Dark sweet cherries don’t have the bright red color that maraschino cherries do, but I think that they have a complex flavor that might work well in this recipe.

Honey Dijon Mustard – Using a different type of mustard would put a twist on this recipe, and I think that honey Dijon would be a good choice. I think that Argentinian Savora mustard would be delicious, too.

Brown the Ham Slices – As stated earlier, frying the ham slices in a bit of oil to give the meat a bit of color really brought out the flavor. I tried this with one of the last slices of ham, but I wish I would have discovered this sooner. It’s REALLY good!

Ham with Pineapple and Cherries Recipe Variations

Possible variations of this recipe include:

Brown Sugar Glaze – Even though my goal was to make a ham without a glaze so that it wouldn’t be sickeningly sweet, I’m curious how a glaze would taste on this.

Crockpot – Making this in a the crockpot would probably be less work than in the oven.

More Ham Recipes

If you have any leftover ham, you can use it to make a variety of dishes:

Navy Beans and Ham – Although these beans have a reputation for being bland, my recipe is delicious.

Pinto Beans and Ham – The smoky flavor combines perfectly with a slice of cornbread.

Lima Beans with Ham – Using frozen lima beans means you can make this at any time of the year.

Ham with Pineapple and Cherries Recipe Directions

YouTube:

Be sure to watch my YouTube video tutorial:

The post Ham with Pineapple and Cherries appeared first on ParnellTheChef.

Why Sweetened Condensed Milk Fudge Is The Best

Fudge recipes come in many forms: some call for marshmallow fluff, some call for melted sugar–there are so many versions, it can be hard to choose the right one. Although flavor preferences vary, there’s no denying that in terms of ease, sweetened condensed milk fudge is the best because:

Few Ingredients – The base recipe has just 2 ingredients: a can of sweetened condensed milk and a bag of semi-sweet chocolate chips.

Easy, Fast Recipe – Using a microwave turns this into a 5-minute recipe from start to finish. Cleanup is minimal, too.

Microwave or Stovetop – Although I think most people will want to make the fudge in the microwave, the recipe is so versatile that it can be made in a pot on the stovetop, too.

Can Add Mix-Ins – I made my fudge plain, but you can add mix-ins like nuts if you want.

As you can see, the speed, ease, and simplicity of this sweetened condensed milk fudge recipe is what makes it amazing. If you need a quick chocolate treat, this is the best.

Sweetened Condensed Milk Fudge Recipe Ingredients

As previously stated, this recipe has very few ingredients. All you really need are:

Sweetened Condensed Milk – One 14 oz can. Be sure to NOT buy evaporated milk on accident.

Semi-Sweet Chocolate Chips – One 12 oz bag of semi-sweet chocolate chips. (If the chocolate chip bags in your area are now 10 oz due to inflation, I’ll address that later in the article).

But if you want, you can also add in:

Salt – About 1/4 teaspoon would help bring out the flavor.

Vanilla extract – Although recipes vary, I would recommend 1 teaspoon of vanilla.

Although the salt and vanilla extract would be nice additions, they aren’t necessary: you can make amazing homemade fudge with literally just 2 ingredients.

Possible Mix-Ins

This simple fudge recipe is great as is, but if you want to extra more extra and flavor, try adding:

Nuts – Pecans or walnuts would be my first choice, but peanuts would be delicious, too. Try roasting the nuts first to really bring out the flavor.

Marshmallows – These would add a nice, soft texture. To keep them from melting completely, I would layer them in with the melted chocolate when pouring the fudge into the casserole dish to harden.

Crushed Candy Canes / Peppermint Candies – These fudge mix-ins will really get you into the Christmas spirit.

M&M’s – Colorful candy-coated chocolate pieces would make this fudge very eye-catching. You could even use red, green, and white M&M’s around the holidays and yellow, pink, and purple for Easter or Mother’s Day.

Shredded Coconut – Chocolate and coconut go together a lot better than most people realize.

Honestly, the mix-in possibilities are endless!

Why It’s Important To Use a High-Quality Chocolate

My Recipe Mishap on YouTube

If you watch my YouTube video (link at bottom of page), you will see that the first time I made the recipe, the chocolate chips didn’t melt completely after 2 minutes in the microwave. In all honesty, I panicked a bit, and I added heavy whipping cream in the hopes that maybe that would “thin it out.”

That didn’t work, so I used my spatula to push the unmelted chocolate pieces against the side of the bowl to try to break them up–and this actually worked! I poured the fudge into the mold and let it harden, and when I tried it, even though it was good, it wasn’t what I was expecting–I think the cream took away from the chocolate flavor.

Be Careful – Some Chocolate Is Not Made For Melting

The comments section of that YouTube video show that my subscribers had different ideas as to what could have gone wrong. I’m not quite sure, but it may have been that I used an inferior quality chocolate…or at least, a chocolate that was not intended for melting.

Some chocolate chips do not melt very easily (especially lower-priced ones with less cocoa butter, or even chemicals that deter melting). Instead, they’re intended to be used in recipes where they will stay whole, as in chocolate chip cookies or chocolate chip banana bread. If you want your fudge recipe to go smoothly, I recommend using a high-quality chocolate.

How To Make Fudge With Sweetened Condensed Milk In The Microwave

Learning how to make fudge with sweetened condensed milk in the microwave is easy! Let’s go over the steps:

Prep Ingredients and Supplies

Besides the ingredients for the sweetened condensed milk fudge, the supplies you will need are:

Microwave-safe bowl – I usually use Pirex.

Spatula – For stirring the chocolate and sweetened condensed milk as they melt together.

Spoon – For scraping the bowl.

Casserole dish or bread pan – I used a 8×8 casserole dish as a mold for the fudge, but you can use a loaf pan, too.

Plastic Wrap – Lining the mold with plastic wrap makes removal easy.

A small plate – You will need a place to put your dirty spatula as the fudge cooks in the microwave.

Keep Your Supplies Dry!

Whether you are melting chocolate in the microwave or on the stovetop, it’s important that all your utensils are as dry as possible. As explained by Yumna of FeelGoodFoodie.com in her article on how to melt chocolate, small drops of water can make melting chocolate seize, turning it grainy and lumpy.

Prep The Mold Before You Begin The Recipe

This sweetened condensed milk fudge recipe is fast and easy. This recipes moves quickly, so just like when making rice krispie treats, I highly recommend getting the mold ready by putting the plastic wrap into the casserole dish or bread pan before you start.

By making sure the mold is ready to go, you can pour the hot fudge into the dish while it’s still liquid. Once this fudge has a few minutes to cool down, it starts to harden up and gets a lot harder to work with.

Add Ingredients To A Microwave-Safe Bowl

Once you have your supplies and prepared the mold, pour the sweetened condensed milk and semi-sweet chocolate chips into the microwave-safe bowl and mix to combine. It adding salt, you can add that now, too.

However, I would not add the vanilla extract until you are done cooking the fudge in the microwave so that you don’t accidentally burn off the alcohol. I would also wait to add any mix-ins like nuts or marshmallows, too.

Microwave In 30-Second Increments

When the chocolate chips and condensed milk are thoroughly combined, place the bowl in the microwave–uncovered–and cook on HIGH for 30-increments for a total of 2 minutes, stirring after each 30-second increment.

Although it may be tempting, I recommend NOT cleaning the spatula while the chocolate is melting in the microwave–as stated earlier, you don’t want a bit of water to cause the chocolate to seize. Just place the spatula on a clean plate or on wax paper in between the microwave increments.

After a total of 2 minutes in the microwave, the semi-sweet chocolate chips and sweetened condensed milk should be melted together. Stir it one last time to make sure all the chocolate is fully melted. See, that was quick and easy!

Add Vanilla Extract

If you want to add vanilla–or any other extract–go ahead and add it now that the fudge is out of the microwave.

Add Mix-Ins

Now that everything is melted together, you can add your mix-ins. If you’re adding marshmallows and you’re concerned about them melting into the fudge, you could layer them into the fudge in the mold.

First, sprinkle a few marshmallows into the prepared mold, then pour in some of the fudge to make a thin layer over the marshmallows. Sprinkle in a few more marshmallows, then pour in more fudge, and repeat. By keeping the marshmallows out of the hot bowl, you decrease the chance that they’ll melt completely.

Pour The Fudge Into A Mold

With the 8×8 casserole dish already lined with plastic wrap, I simply poured it into the mold. I used a spoon to scrape out any chocolate left in the bowl and the spatula to help level out the fudge in the dish. After a quick shake to really even everything out, it was ready to go.

Let The Sweetened Condensed Milk Fudge Harden

First, I let the fudge cool down on the counter for about 30 minutes so as not to shock my refrigerator. Then, I placed the dish in the refrigerator–uncovered–and let it harden.

Serve

Serving this fudge is easy. Simply grab the plastic wrap and lift it out of the mold so you can cut it easily. If you make this sweetened condensed milk fudge for the holidays, be sure to serve with Christmas cookies!

How Long Does It Take Sweetened Condensed Milk Fudge To Set?

If I remember correctly, from the time I poured the fudge into the mold to the time I served it, I think it took about 4 hours to set completely. If you’re making this for Christmas Eve, I would recommend making it in the morning.

How Many Pieces of Fudge Does This Recipe Make?

Although it depends on how big you cut the pieces, I would count on this recipe making 32 good servings. With each portion being about 3 bites, most people will be satisfied.

Chocolate Chip Bags Are Now 10 oz – Can I Still Make This Fudge?

Yes, you can! A lot of my older recipes call for 12 oz bags of chocolate chips, but now I think 10 oz bags are becoming more common. If you don’t realize you have a smaller bag until you’re about to make the recipe, you have two options:

Accept 2 fewer ounces – Honestly, I don’t think the recipe will be ruined if you use 2 fewer ounces of chocolate chips.

Add 1 Tablespoon cocoa powder – When adding all the ingredients to the microwave-safe bowl before melting the chocolate, add 1 Tablespoon of unsweetened cocoa powder. This extra chocolate will help account for having fewer chocolate chips.

Can I Make Sweetened Condensed Milk Fudge With Milk Chocolate Chips?

Yes, you can! If you really like milk chocolate, or if that’s what you have on hand / is on sale, I definitely think you could make this fudge with milk chocolate chips. However, it may be too sweet for some people, so (personally) I would still recommend using semi-sweet or dark chocolate chips.

Can You Make Sweetened Condensed Milk On The Stovetop?

Yes! What’s great about this recipe is that you don’t need to do anything special to make sweetened condensed milk fudge on the stovetop (no double boiler). Simply pour the chocolate chips and condensed milk into a pot and cook on medium heat until the chocolate is melted, stirring constantly.

After you turn off the heat, add in your vanilla and other mix-ins (if using). As you can see, the stovetop and microwave versions of this recipe are extremely similar.

Does Sweetened Condensed Milk Fudge Need To Be Refrigerated?

No! Although putting your fudge in the refrigerator helps the hardening process, it should not be stored in the refrigerator for any longer than overnight.

According to a TrioFudge.com article, storing fudge in the refrigerator can dry it out faster and make it pick up other scents and flavors from other foods in the refrigerator. That is why it’s best to store your fudge at room temperature.

Wrap it in wax paper, parchment paper, or even aluminum foil, and store in a cool, dry place. It’s also best to avoid direct sunlight. Even though sweetened condensed milk fudge contains dairy, the sugar in the condensed milk and chocolate chip acts as a preservative, so the fudge is perfectly fine stored at room temperature for 1-2 weeks.

Can You Freeze Fudge?

Yes! Simply cut the fudge into single servings, wrap the portions in plastic wrap or wax paper, and freeze. The fudge should maintain its quality for 2-3 months, if not longer.

How Long Does Condensed Milk Fudge Last?

This sweetened condensed milk fudge is so good, it probably won’t last very long, haha. However, if there is some left over, it should last:

At Room Temperature – 1-2 weeks

In The Refrigerator – 3-4 weeks (but once again, storing fudge in the refrigerator is not ideal)

In The Freezer – 2-3 months, if not longer

My Chocolate Chips Aren’t Melting – Help!

If you find that your chocolate chips aren’t melting, possible reasons why include:

Your microwave isn’t hot enough – Maybe your microwave as a different wattage, or you are using the MEDIUM setting instead of HIGH. If your chips still aren’t melted after 2 minutes, continue heating the condensed milk and chocolate chips in 30-second increments until they are melted together.

Your chocolate isn’t made for melting – As previously stated, some chocolate (especially lower-priced versions) have ingredients to make it heat-resistant so that it holds it shape when exposed to high heat. If your chocolate is being stubborn, do what I did in the video: brush the chips up against the side.

Why Is My Condensed Milk Fudge Grainy?

If your fudge is lumpy or grainy, the reason why could be that:

Water droplets entered the bowl – Be sure that all your supplies are clean before making the fudge.

Too much stirring while cooling – Stirring while fudge is in the cooling phase increases the likelihood that seed crystals will form early in the hardening process. That’s why letting fudge cool without stirring is important. So, once your chocolate chips and condensed milk are combined, don’t stir too much.

A Chef’s Review

My sweetened condensed milk fudge recipe made in the microwave was a huge success! It was fast, easy, and tasted delicious. Although I did have a slight mishap the first time I made the recipe, I learned the important of using a high-quality chocolate. But if I hadn’t panicked and added cream–and just brushed the unmelted chips against the side of the bowl–the first patch would probably have been OK.

If you’re looking for an easy fudge recipe for Christmas–or any time–this is it. Honestly, it doesn’t get any easier unless someone does it for you. However, even though it was very good, I still prefer marshmallow fluff fudge–but that’s just my opinion.

That being said, this recipe is definitely a winner–so I hope you give it a try!

Possible Changes To The Recipe

Although this recipe turned out great, some possible changes I’d like to make are:

Vanilla extract – I’m curious how this would change things

Add mix-ins – Nuts or marshmallows would be great.

Other Fudge Recipes

If you like this recipe, here are some other easy fudge recipe to check out:

Peanut Butter Fudge with Sweetened Condensed Milk – You only need 3 ingredients to make this.

White Chocolate Fudge with Sweetened Condensed Milk – This super simple recipe is perfect for holidays like Christmas.

Other Christmas Recipes

Be sure to check out my other holiday recipes such as:

Eggnog Cake with Box Mix – Cream cheese frosting, cinnamon, nutmeg make this cake amazing.

Sweetened Condensed Milk Fudge Recipe

YouTube Video:

Be sure to watch my YouTube video tutorial:

The post Sweetened Condensed Milk Fudge Recipe appeared first on ParnellTheChef.

Eggnog Cake: The Perfect Christmas Cake

Traditional Eggnog Cake

Since the rich, heavy flavors or eggnog lend themselves to a thick cake, most old-fashioned recipes call for making either a bundt cake or pound cake. These cakes are often finished with an eggnog glaze or a dusting of powdered sugar: the cakes are so sweet on their own that a thick frosting would be too much.

Outside of the United States, Eierlikoerkuchen is a traditional German cake flavored with egg yolks and brandy. Karen from GermanGirlInAmerica.com describes the flavor as eggnog but without nutmeg, so it’s definitely similar. As you can see, people all over love to make eggnog-flavored cakes!

My Eggnog Cake With Box Mix Recipe

Although I am sure those recipes are delicious, I wanted something different. I absolutely love southern-style layer cakes such as coconut cake with box mix, so I wanted to see if I could come up with a recipe of my own.

Also, even though many of the classic eggnog cakes do not have a lot of frosting, I love layer caked with plenty of frosting. I knew that the cake would be thick, rich, and sweet, so I decided on cream cheese frosting because I thought the tanginess would help balance out the sweetness.

In addition to being delicious, I also wanted a recipe that would be quick and easy. Using a box of cake mix makes any recipe a lot easier, so used a box of white cake mix as a starting point from which I developed my recipe–and honestly, I think it turned out very well.

Eggnog Cake With Box Mix Ingredients

Like I said, my eggnog cake with box mix recipe is easy to make. Let’s go over the ingredients:

Eggnog Cake

White Cake Mix – A box of either white or yellow cake mix is fine.

French Vanilla Instant Pudding – Although you could use plain vanilla, I thought the egginess of French vanilla would help recreate the filling of classic eggnog.

Eggnog – A cup of a good, storebought eggnog is totally fine.

Sour Cream – Although you won’t find sour cream in hardly any eggnog recipes, it works in this cake because it not only helps to make the cake fluffy but also balances out the sweetness.

Melted Butter – Traditional eggnog has cream, so it makes sense to use the fat from cream in this recipe.

Eggs – Eggnog is basically a sweet egg custard, so I made sure to add 4 eggs instead of my usual 3.

Rum Extract – The combination of rum and vanilla is what gives eggnog its unique flavor.

Cinnamon – Along with nutmeg, cinnamon is a must in eggnog.

Nutmeg – Many would argue that nutmeg is one of the distinguishing flavors in eggnog, so even if you aren’t a fan, I would add at least some.

Vinegar – Similar to sour cream, the vinegar helps to create an acidic environment for the leavening agent, as well as tones down the sweetness.

Cream Cheese Frosting

As usual, I used my cream cheese frosting without butter recipe. It has a lot fewer calories than the traditional recipe, so it’s great for balancing out a rich cake. To make the frosting, you will need:

Cream Cheese – 1 8 oz block

Vanilla Extract – 1/2 teaspoon

Powdered Sugar – 1 pound (454g)

Salt – 1/8 teaspoon

As you can see, my eggnog cake recipe incorporates all the right ingredients to recreate the flavor of a glass of Christmas eggnog in cake form. Although I liked how my cake turned out, later on in the article I will suggest ways in which the recipe could be tweaked (mainly, adding more spices / extract).

Can I Make This Cake When Fresh Eggnog Isn’t At The Grocery Store?

Eggnog is usually only available in stores around Christmas, so you’re probably wondering if you can make this recipe without actual eggnog. I know it sounds weird, but I think you actually could!

If you don’t have homemade or storebought eggnog but still want to make this recipe, as a substitute I would mix together:

7 Tablespoons whole milk

7 Tablespoons heavy whipping cream

2 large eggs (with the yolk)

2 Tablespoons white sugar

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon vanilla extract

1/4 teaspoon rum extract (Although you can add extra vanilla extract, I HIGHLY recommend adding a bit of rum extract)

Basically, you’re mixing together all the usual ingredients in fresh eggnog without having to worry about making a drinkable custard. Since the cake will be baked anyway, it doesn’t matter if the ingredients are fully combined.

7 Tablespoons? Why Not 1/2 Cup?

8 Tablespoons is equal to 1/2 cup, just 1 more Tablespoon than the amount of milk and cream called for in this eggnog substitute. Although you could just “round up” and use 1/2 cup of each, I’m afraid that, together with the eggs, it would be too much moisture in the batter.

Leave Out The Sugar?

Actually, if you make your own substitution for fresh eggnog, you might want to think about using less sugar, maybe 2 Tablespoons, and adding a bit more milk and cream. The cake mix and instant pudding have sugar, so leaving out the added sugar would make the cake less sweet.

How to Make Eggnog Cake with Box Mix

Learning how to make my eggnog cake with box mix recipe is easy. All you have to do is follow a few, simple steps:

Mix the Ingredients With the Cake Mix

Some cake recipes require you to add the ingredients in a certain order–but not this one. Since this eggnog cake starts with a box of white cake mix, all you have to do is add the ingredients in a bowl and then combine.

The only thing to keep in mind is to try to bring the ingredients as close to room temperature as possible. So, I recommend taking the eggs, eggnog, and sour cream out of the refrigerator about an hour before you make the cake.

I would also suggest letting the melted butter cool down slightly before adding it to the batter. You don’t want to accidentally make scrambled eggs in cake batter!

Bake

After mixing all the ingredients together, pour the batter into prepared 8-inch cake pans and bake at 325 F for 45 minutes. Although you want the cake pans to cool down enough to handle, it’s a lot easier to get cake out of the pan when the pans are still warm.

Make the Frosting

While letting the cake layers cool down completely, it’s time to make the frosting. As I started earlier, I used no butter cream cheese frosting so that the tanginess could help balance out the sweetness of the cake, but I’m sure many types of frosting would work, too.

Assemble the Cake

With the cake layers cooled completely and the homemade frosting ready, it’s time to assemble the cake. After putting frosting on the bottom layer, I added a sprinkling of cinnamon and nutmeg on top of the frosting before adding the top layer so that the cake would have more flavor.

After the cake was fully frosted, I sprinkled nutmeg and cinnamon on the top. Not only did the extra spice add flavor, but it also helped create the image of a class of eggnog with nutmeg and cinnamon sprinkled on the foamy top.

Chill

Once the cake is frosted, cover and chill for at least 2-3 hours, preferably 4–if not overnight–before serving. Although it’s temping to dig in right away, letting it chill will let the flavors mature. Besides, eating a chilled sliced of eggnog cake is more reminiscent of drinking a glass of cold eggnog.

Serve

When the cake is ready, it’s time to serve. Honestly, I can’t think of a better dessert on Christmas Eve or Christmas Day.

What To Serve With Eggnog Cake With Box Mix?

This eggnog cake with box mix is absolutely delicious on its own, you could serve it with:

A glass of eggnog – It just makes sense, lol.

A scoop of vanilla (especially French Vanilla)–or even eggnog–ice cream – Cake and ice cream is a classic.

A cup of strong black coffee – To balance out the sweetness.

However you choose to serve this southern-style eggnog layer cake, I’m sure you’ll love it!

Can I Add Real Rum to Flavor the Cake?

Yes, you can! In fact, I think that adding real rum instead of just extract is a great idea. I would suggest adding 2 Tablespoons of rum.

Can You Bake Eggnog Cake Ahead Of Time?

Yes, you can! Because of the amount of liquid in this cake, it should stay moist for multiple days, especially if frosted with a thick layer of icing and covered with plastic or placed in a cake carrier. If you want to make this cake for Christmas Eve or Christmas Day, you can make it up to 3 days in advance.

Honestly, I think the cake will taste better if the flavors have time to mingle. So, I suggest making the cake the day before you plan to serve.

Can You Freeze The Cake?

Yes, you can! After baking and cooling the cake layers, wrap them in plastic wrap and freeze for up to 2-3 months. When you’re ready to assemble the cake, simple thaw in the refrigerator and then assemble normally.

Unfortunately, I wouldn’t recommend freezing a frosted cake, or even individual pieces with frosting. I think that once the frosting thaws, the texture would change and become very unpleasant.

Can You Make Eggnog Cake Without Fresh Eggnog?

Yes, you can! As explained above, you can add ingredients that would normally be found in eggnog as a substitute if you don’t have fresh eggnog on hand. In fact, this recipe is so versatile, you could make this cake during the summer, not just for Christmas!

A Chef’s Review

My eggnog cake recipe I developed is exactly what I had in mind. It captures the look and feel of a southern layer cake while also representing the flavors and appearance of a glass of eggnog. The cake itself was moist and fluffy, and the cool, creamy cream cheese frosting was the perfect addition.

Even though this cake tasted great, I honestly expected the eggnog flavor to be a bit stronger. That’s why I would recommend that people who really like eggnog add a bit more rum extract and spices. Other than that, this Christmas recipe is definitely a great one to make during the holiday season.

Possible Changes to the Recipe

Although I really liked this cake, a few changes could be made to give it even more eggnog flavor:

Changes to the Current Recipe

More spices – I would add 1 teaspoon each of cinnamon and nutmeg to the cake itself, then sprinkle 1/4 teaspoon each on top of both the bottom and top layers after putting on the frosting.

More rum extract – I would increase the rum extract to 2 teaspoons to make the flavor stronger.

Things to Try in the Future

Add real rum – Since rum extract is such an important ingredient in this cake, I am curious what real rum would do to the flavor profile.

Add other spices – Some eggnog recipes have other spices like cloves. I’ve made homemade eggnog with only cinnamon and nutmeg, and it tasted just like the storebought eggnog I grew up drinking as a kid. So, I don’t think all eggnog recipes have cloves. However, now I’m curious how cloves would be in this cake…

Other Christmas Dessert Recipes

Sweetened Condensed Milk Fudge Recipe

Eggnog Cake with Box Mix Recipe

YouTube Video:

Be sure to watch my YouTube video tutorial:

The post Eggnog Cake with Box Mix appeared first on ParnellTheChef.