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Eggnog fudge is the perfect festive candy to make this holiday season. It’s smooth, creamy and melts in your mouth with a delicious white chocolate and eggnog flavor.
EGGNOG FUDGE INGREDIENTS
You will need:
- ½ cup of unsalted butter
- ¾ cup of eggnog
- 2 cups of granulated sugar
- 12 ounces of white bakers chocolate, not chocolate chips
- 2 cups of marshmallow crème
- 2 teaspoons of vanilla extract
- 1 teaspoon of nutmeg, divided
SUBSTITUTIONS AND ADDITIONS
Marshmallow Creme: 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.
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.
Rum Extract: To make a spiked eggnog fudge, you could add a teaspoon of rum extract if you wish.
HOW TO MAKE THIS EGGNOG FUDGE RECIPE
STEP ONE: Line an 8” x 8” baking dish with parchment paper and lightly spray with cooking spray.
STEP TWO: In a heavy saucepan add the butter, eggnog, and sugar. Bring it to a boil then reduce the heat to medium-high. Continue to boil gently for about ten minutes or until the temperature reaches 234F. This takes about 10 minutes of stirring and boiling.
PRO TIP: You’ll need to stir 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 marshmallow crème until completely combined.
STEP FIVE: Stir in the vanilla extract and half of the nutmeg.
STEP SIX: Spread evenly into the baking dish. Sprinkled the remaining nutmeg on top.
STEP SEVEN: Chill in fridge at least four hours.
STEP EIGHT: Slice and serve.
IN THE FRIDGE: Eggnog fudge can be stored in the refrigerator in a sealed 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!
MORE RECIPES YOU’LL LOVE
- 1/2 cup unsalted butter
- 3/4 cup eggnog
- 2 cup granulated sugar
- 12 oz white bakers chocolate not chocolate chips
- 2 cup marshmallow crème
- 2 tsp vanilla extract
- 1 tsp nutmeg divided
- Line an 8” x 8” baking dish with parchment paper and spray lightly with food 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 candy thermometer temperature reaches 234F. This takes about 10 minutes of stirring and boiling. Stir constantly because this could easily burn with all the sugar.
- Remove from heat. Immediately stir in white chocolate and stir until melted.
- Stir in marshmallow crème until completely combined.
- Stir in vanilla extract and ½ teaspoon of nutmeg. Leave the remaining ½ teaspoon of nutmeg for topping.
- Spread evenly in prepared baking dish. Sprinkled remaining ½ teaspoon nutmeg over top.
- Chill in fridge at least 4 hours before cutting.