Eggnog Fudge

4.84 from 24 votes

Eggnog fudge made in the microwave with no candy thermometer. One 9x9 pan cuts into 81 small pieces, and keeps 2 weeks at room temperature.

Prep Time10

Chill Time3

Total Time3 10

Course: Dessert

Cuisine: American

Keyword: Eggnog Fudge Recipe

Servings:

Calories: 90kcal

Author: Stephanie Keeping

6 cups chopped white chocolate, from eight 4-ounce baking bars (Ghirardelli brand)
2 cans sweetened condensed milk, 14 ounces each
4 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1 teaspoon rum extract
½ teaspoon ground nutmeg, plus additional sprinkle for garnish

Line a straight-sided 9x9 inch pan with parchment, leaving enough overhang on the sides to lift the set fudge out whole.
Put the chopped white chocolate and the sweetened condensed milk in a large microwave safe bowl and stir until they are combined, then rest the unsalted butter on top. Combining the chocolate and milk before any heat goes in is what keeps the white chocolate from seizing, because a batch this size takes more bursts in the microwave than a small one does.
Heat on high for 1 minute. Stir, then continue in 30 second bursts, stirring after each one, until no lumps remain and the mixture runs smooth.
Add the vanilla extract, rum extract and ground nutmeg, and stir them through until the mixture looks even.
Scrape the mixture into the lined pan and spread it level, right out to the corners. Tap the pan against the counter once or twice to bring up any air bubbles trapped in the fudge.
Sprinkle a little more ground nutmeg over the surface if you want it, then refrigerate 3 hours, or up to overnight, until the fudge is set all the way through.
Use the parchment overhang to lift the slab onto a board, then cut it into 1x1 inch squares. Serve at room temperature.

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 1 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 a larger serving size, you can cut the fudge into 36 (1.5x1.5 inch) pieces.
For a smaller batch, halve all of the ingredients and use an 8x8 inch pan. Refrigerate for 2 hours. A half batch cuts into 64 (1x1 inch) pieces.
For another homemade gift that packs the same way, try peppermint bark, or pick a few more from these 40 fudge recipes.