This creamy eggnog fudge earns it spot on our yearly Christmas baking list because it actually tastes like eggnog. It’s smooth, rich, and melts in your mouth.
What I love most about this recipe is how forgiving it is. This fudge sets up clean and smooth, cuts without crumbling, and tastes creamy without being sticky. And, best of all, you don’t need a candy-making skill to make it.
Eggnog Fudge Ingredients
Ingredient Substitution Notes
MARSHMALLOW CRÈME: This whipped, spreadable version of marshmallows is also known as marshmallow fluff or marshmallow spread.
EGGNOG: Store-bought eggnog or homemade eggnog both work in this creamy fudge recipe.
Technique Notes From Testing
When you bring the butter, eggnog, and sugar to a boil, aim for a strong simmer instead of a roaring boil. The mixture needs time to dissolve sugar evenly so it can reach 234°F without scorching or crystallizing. A too-rapid boil makes the sugar climb the sides of the pot — that’s how gritty fudge starts.
The eggnog mixture scorches easily on the bottom of the pot. You’ll need to stir the mixture constantly to prevent the sugar from burning. If the bottom burns even slightly, the flavor will carry through the whole batch.
Line your pan with parchment that overhangs the sides. This will make it easier to remove the fudge from the pan when it’s time to slice it into squares.
Chill fully—at least four hours. This isn’t a “maybe it’s fine after two hours” situation. Under-chilled fudge will smear instead of slice.
Serving Ideas
- Dust the top lightly with freshly grated nutmeg before slicing.
- Serve small squares on a cookie tray beside gingerbread, shortbread, 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
Eggnog fudge keeps its texture beautifully as long as it stays cool. Once it’s firm, transfer the squares to an airtight container and layer them with parchment so the tops stay smooth. Store in the refrigerator for up to one week—this fudge softens slightly at room temperature, so chilling helps it hold those clean edges and that creamy bite.
For longer storage, freeze the fully chilled slab (or individual pieces) tightly wrapped in plastic and then foil. Thaw in the fridge, unwrapped, so condensation doesn’t form on the surface. The flavor and texture stay true for about two months, making it an easy make-ahead holiday treat.
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
- 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
