This Eggnog Fudge captures the cozy warmth of the holidays in one creamy, melt-in-your-mouth bite. It’s sweet, rich, and full of that classic eggnog flavor—nutmeg, vanilla, and a hint of holiday cheer. The smooth white chocolate base gives it a silky texture, while the eggnog adds just the right touch of festive spice. Perfect for gifting, dessert platters, or simply treating yourself on a winter evening, this fudge is a must-make during the holiday season.
2. Ingredients
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¾ cup eggnog (store-bought or homemade)
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¾ cup unsalted butter (1½ sticks)
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2 cups granulated sugar
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12 oz white chocolate chips (about 2 cups)
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1 jar (7 oz) marshmallow crème or fluff
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1 teaspoon vanilla extract
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½ teaspoon ground nutmeg (plus extra for dusting)
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Pinch of salt
3. Instructions
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Prepare the pan:
Line an 8×8-inch baking dish with parchment paper, leaving a little overhang on the sides for easy removal later. Lightly grease the paper to prevent sticking. -
Heat the base:
In a heavy-bottomed saucepan, combine the butter, sugar, eggnog, and salt. Place over medium heat and stir until the butter melts and the sugar dissolves completely. -
Boil the mixture:
Bring the mixture to a gentle boil, stirring constantly. Continue cooking for 8–10 minutes, or until a candy thermometer reaches 234°F (soft-ball stage). Keep stirring to prevent burning or scorching on the bottom. -
Add the white chocolate and marshmallow crème:
Remove the pan from the heat. Quickly stir in the white chocolate chips and marshmallow crème until everything is melted and smooth. The mixture should be thick and creamy. -
Flavor the fudge:
Stir in the vanilla extract and ground nutmeg. Taste a small bit (carefully—it’s hot!) and adjust the nutmeg if you like a stronger spice note. -
Pour and set:
Pour the hot fudge mixture into the prepared pan, spreading it evenly with a spatula. Sprinkle a light dusting of nutmeg on top for decoration. Let it cool at room temperature for about 30 minutes, then refrigerate for 2–3 hours until firm. -
Cut and serve:
Once the fudge is fully set, lift it from the pan using the parchment overhang. Cut into 1-inch squares with a sharp knife. Serve chilled or at room temperature.
4. Cooking Time
Total: 3 hours 30 minutes (includes chilling time)
Prep: 10 minutes
Cook: 20 minutes
Chill: 3 hours
5. Serving
Makes about 36 small squares
6. Nutrition (per piece)
Calories: 120 kcal
Protein: 1 g
Fat: 6 g
Carbohydrates: 15 g
Sugar: 13 g
7. Tips
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Use fresh eggnog: For the best flavor, use thick, creamy eggnog with a good balance of spice.
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Don’t skip the thermometer: Overcooking or undercooking the sugar base can affect the texture. Aim for soft-ball stage (234°F).
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Storage: Store fudge in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
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Gift idea: Wrap individual pieces in wax paper or place them in festive tins for a homemade holiday gift.
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Flavor twist: Add a splash of rum extract for a “spiked eggnog” flavor, or sprinkle crushed cinnamon sugar on top before chilling.
8. Final Thought
This Eggnog Fudge is smooth, rich, and full of holiday spirit in every bite. The combination of creamy white chocolate, sweet eggnog, and nutmeg creates a flavor that’s comforting and nostalgic. It’s easy to make, stores well, and looks beautiful on any dessert platter. One taste, and it’ll become a new holiday tradition for your family.
