October 19, 2024
Review RecipeEggnog Fudge
Eggnog fudge has a delicious authentic eggnog flavor that is sure to satisfy your sweet tooth this holiday season.
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This creamy eggnog fudge is the perfect festive candy to make this holiday season. It’s smooth, rich, and melts in your mouth with the delicious flavor of eggnog and white chocolate.
Eggnog Fudge Ingredients
You’ll need:
- ½ cup unsalted butter
- ¾ cup eggnog
- 2 cups granulated sugar
- 12 ounces white baker’s chocolate, not chocolate chips
- 2 cups marshmallow crème
- 2 teaspoons vanilla extract
- 1 teaspoon ground nutmeg, divided
SUBSTITUTIONS AND ADDITIONS
MARSHMALLOW CRÈME: This whipped, spreadable version of marshmallows is also known as marshmallow fluff or marshmallow spread. If you can’t get it, you can make your own by heating 32 large marshmallows and 4 teaspoons of corn syrup on the stovetop until melted.
NUTMEG: If you don’t have nutmeg, you could use something else like mace, cinnamon, ginger, allspice, cloves, apple pie spice, or pumpkin pie spice for this homemade fudge recipe.
RUM EXTRACT: To make a spiked eggnog fudge, you could add a teaspoon of rum extract if you wish.
EGGNOG: Store-bought eggnog or homemade eggnog would both be delicious to make this creamy fudge.
How To Make This Eggnog Fudge Recipe
STEP ONE: Line an 8×8 square pan with parchment paper and lightly spray with cooking spray.
OUR RECIPE DEVELOPER SAYS
The parchment paper makes cleaning up a snap and makes it much easier to remove from your pan when it’s time to slice into squares.
STEP TWO: In a heavy saucepan, combine butter, eggnog, and sugar. Bring it to a boil, then reduce the heat to medium-high heat. Continue to boil gently for about ten minutes or until the temperature reaches 234°F (use a candy thermometer to monitor the temperature). This takes about 10 minutes of stirring and boiling.
PRO TIP:
You’ll need to stir the mixture constantly to prevent the sugar from burning.
STEP THREE: Remove the pan from the heat. Immediately stir in the white chocolate. Keep stirring until it’s melted.
STEP FOUR: Stir in the marshmallow crème until completely combined.
STEP FIVE: Stir in the vanilla extract and half of the nutmeg.
STEP SIX: Spread evenly into the prepared pan. Sprinkle the remaining nutmeg on top.
STEP SEVEN: Chill in the fridge for at least four hours.
PRO TIP:
Score the top of the fudge with a sharp knife before chilling to make cutting easier.
STEP EIGHT: Slice and serve.
How To Serve
This perfect holiday fudge recipe will make yummy treats to add to all of your festive events. It also 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.
MORE FUDGE RECIPES
Storage
IN THE FRIDGE: Eggnog fudge can be stored in the refrigerator in an airtight container for up to five days.
IN THE FREEZER: You can freeze eggnog fudge for up to three months. The best way is to wrap individual slices in foil and then place them all into a large freezer bag. Thaw in the refrigerator.
This creamy white chocolate eggnog fudge would make a lovely Christmas gift for your loved ones. If you can keep yourself from eating the whole batch, that is. Maybe double up on the ingredients just to be on the safe side!
FREQUENTLY ASKED QUESTIONS
Can I use white chocolate chips in this recipe?
We don’t recommend using white chocolate chips for this easy eggnog fudge recipe. It won’t give you the creamy texture that you are expecting.
Can I make my own eggnog and use it in this recipe?
If you have a preferred eggnog recipe, it would be a delicious substitution for this easy fudge recipe.
Can I freeze this fudge?
This perfect sweet treat can be kept in the freezer for up to three months.
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Eggnog Fudge
Eggnog fudge has a delicious authentic eggnog flavor that is sure to satisfy your sweet tooth this holiday season.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 4 hours 25 minutes
Servings 24
Ingredients
- ½ cup unsalted butter
- ¾ cup eggnog
- 2 cups granulated sugar
- 12 ounces white bakers chocolate, not chocolate chips
- 2 cups marshmallow crème
- 2 teaspoons vanilla extract
- 1 teaspoon nutmeg, divided
Instructions
- Line an 8×8 baking dish with parchment paper and spray lightly with cooking spray.
- In a heavy saucepan, add the butter, eggnog, and sugar. Bring to a boil, then reduce heat to medium-high. Continue to boil until a candy thermometer temperature reaches 234°F. This takes about 10 minutes of stirring and boiling.
- Remove from heat. Immediately add the white chocolate and stir until melted.
- Stir in the marshmallow crème until completely combined.
- Stir in the vanilla extract and ½ teaspoon of nutmeg. Leave the remaining ½ teaspoon of nutmeg for topping.
- Spread evenly in the prepared baking dish. Sprinkled with the remaining ½ teaspoon nutmeg over top.
- Chill in fridge at least 4 hours before cutting.
Notes
- The parchment paper makes cleaning up a snap and makes it much easier to remove from your pan when it’s time to slice into squares.
- You’ll need to stir the mixture constantly to prevent the sugar from burning.
- Score the top of the fudge with a sharp knife before chilling to make cutting easier.
Nutrition
Calories: 203kcal | Carbohydrates: 31g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 23mg | Potassium: 54mg | Fiber: 1g | Sugar: 29g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
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Comments
G Shellye Horowitz says
Tastes AMAZING!!! Do you think it will hold up if I ship it in a box to relatives… So out of the fridge a few days??
Layne Kangas says
So glad you enjoyed it! I’m not sure how well it would hold up in shipping!