This eggnog fudge makes our Christmas baking list every year because it delivers that true eggnog flavor in every bite. The blend of white chocolate, sweetened condensed milk, and a hint of rum extract creates a smooth, creamy texture that melts as soon as it hits your tongue.
What makes this recipe stand out is how easy it is to work with. The microwave method keeps everything simple, the mixture spreads beautifully into the pan, and it sets into clean, neat squares without crumbling. With just a sprinkle of ground nutmeg on top, you get a festive fudge that feels holiday-special without needing any candy-making skills.
Eggnog Fudge Ingredients
- 3 cups chopped white chocolate (from four 4-ounce baking bars, Ghirardelli brand)
- 14 ounce can sweetened condensed milk
- 2 tablespoons unsalted butter, room temperature
- ½ teaspoon vanilla extract
- ½ teaspoon rum extract
- ¼ teaspoon ground nutmeg, plus additional sprinkle for garnish
Ingredient Substitution Notes
WHITE CHOCOLATE: Use high-quality baking bars for the smoothest texture, but white chocolate chips can work if that’s what you have on hand. Just note that chips may take a little longer to melt.
RUM EXTRACT: If you don’t have rum extract, vanilla extract alone will still give great flavor. You can also swap in a small splash of actual rum, but use sparingly so the fudge sets properly.
GROUND NUTMEG: Freshly grated nutmeg adds the strongest flavor, but pre-ground nutmeg works perfectly and is easier to sprinkle over the top.
How To Make Eggnog Fudge
STEP ONE: Line a straight sided, 8×8 inch pan with parchment paper. Allow enough paper to overhang the sides of the pan to easily lift the fudge out for slicing.
STEP TWO: To a large microwave safe bowl add the chopped white chocolate, sweetened condensed milk, and unsalted butter. Microwave on high for 1 minute, stir then heat in 30 second increments (stirring between each heat burst) until the chocolate is fully melted and the mixture is smooth.
STEP THREE: Stir in the vanilla extract, rum extract, and ground nutmeg until fully incorporated.
STEP FOUR: Transfer to the prepared pan and spread to an even layer. Tap the pan on the counter 1-2 times to release any air bubbles in the fudge mixture.
STEP FIVE: Garnish the top with a light sprinkle of additional ground nutmeg if desired then refrigerate for 2 hours (up to overnight) or until fully set.
STEP SIX: Once fully set, lift the fudge from the pan using the overhanging parchment paper. Slice into 1×1 inch pieces and serve at room temperature.
Serving Ideas
- Serve small squares on a cookie tray beside gingerbread, peppermint shortbread cookies, or anything spiced; the creaminess balances the crunch.
- Wrap pieces in parchment and tie with baker’s twine for neighbors or teachers. This fudge handles travel better than most because the structure is firm but creamy.
Storage Instructions
AT ROOM TEMPERATURE: Store eggnog fudge in an airtight container at room temperature for up to 1 week.
IN THE FRIDGE: Keep refrigerated in an airtight container for up to 2 weeks for the freshest texture.
More Fudge Recipes
This holiday fudge makes great homemade holiday gifts. Add it to a fancy cookie tin along with our marshmallow fudge and tiger fudge for a trio of flavors. For more festive fudge recipes, take a look at our candy cane fudge and this bright red and green Christmas fudge.
Eggnog Fudge
Ingredients
- 3 cups chopped white chocolate, from four 4-ounce baking bars (Ghirardelli brand)
- 14 ounces sweetened condensed milk
- 2 tablespoons unsalted butter, room temperature
- ½ teaspoon vanilla extract
- ½ teaspoon rum extract
- ¼ teaspoon ground nutmeg, plus additional sprinkle for garnish
Instructions
- Line a straight sided, 8×8 inch pan with parchment paper. Allow enough paper to overhang the sides of the pan to easily lift the fudge out for slicing.
- To a large microwave safe bowl add the chopped white chocolate, sweetened condensed milk, and unsalted butter. Microwave on high for 1 minute, stir then heat in 30 second increments (stirring between each heat burst) until the chocolate is fully melted and the mixture is smooth.
- Stir in the vanilla extract, rum extract, and ground nutmeg until fully incorporated.
- Transfer to the prepared pan and spread to an even layer. Tap the pan on the counter 1-2 times to release any air bubbles in the fudge mixture.
- Garnish the top with a light sprinkle of additional ground nutmeg if desired then refrigerate for 2 hours (up to overnight) or until fully set.
- Once fully set, lift the fudge from the pan using the overhanging parchment paper. Slice into 1×1 inch pieces and serve at room temperature.
Notes
- It is best to use a high quality white chocolate baking bar (such as Ghirardelli or Lindt brands) for the best flavor and texture of fudge.
- The combination of vanilla, rum extract and nutmeg give this fudge a wonderful eggnog flavor profile. For more intense eggnog flavor, you can substitute the vanilla and rum extracts for an eggnog flavoring. You will want to start with ½ teaspoon eggnog flavoring and increase as desired.
- Do not substitute the sweetened condensed milk for any other types of canned or fresh milk. It will alter the final results of the fudge.
- For larger serving size, you can cut the fudge into 16 (2×2 inch) pieces.
Nutrition
