Eggnog Fudge Recipe

Introduction

Eggnog fudge is a creamy, festive treat perfect for the holiday season. With rich white chocolate and the warm flavors of eggnog and nutmeg, this fudge delivers a delightful twist on a classic sweet.

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
• 1 teaspoon nutmeg (divided)

Instructions

1. Step 1: Line an 8” x 8” baking dish with parchment paper and spray lightly with food cooking spray.
2. Step 2: In a heavy saucepan, combine butter, eggnog, and sugar. Bring to a boil over medium-high heat, stirring constantly to prevent burning. Continue boiling and stirring until a candy thermometer reads 234°F, about 10 minutes.
3. Step 3: Remove the saucepan from heat and immediately stir in the white chocolate until fully melted.
4. Step 4: Stir in marshmallow crème until the mixture is smooth and combined.
5. Step 5: Add vanilla and ½ teaspoon of nutmeg, stirring well to blend all flavors.
6. Step 6: Spread the fudge evenly into the prepared baking dish. Sprinkle the remaining ½ teaspoon of nutmeg on top.
7. Step 7: Chill in the refrigerator for at least 4 hours before cutting into squares and serving.

Tips & Variations

• Use a candy thermometer to ensure accurate temperature and prevent burning.
• For an extra festive touch, sprinkle crushed candy canes on top before chilling.
• Substitute almond extract for vanilla for a different flavor twist.
• Make sure to stir constantly during boiling to avoid sugary lumps or scorching.

Storage

Store eggnog fudge in an airtight container in the refrigerator for up to two weeks. Let it sit at room temperature for a few minutes before serving to soften slightly. You can also freeze fudge for up to three months; thaw in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought eggnog for this recipe?

Yes, store-bought eggnog works perfectly and helps make this recipe quick and easy.

What can I use if I don’t have marshmallow crème?

You can substitute mini marshmallows by melting them gently into the warm mixture, but marshmallow crème gives the smoothest texture.

Eggnog Fudge Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 84 reviews

This rich and creamy Eggnog Fudge blends the festive flavors of classic eggnog with smooth white chocolate and marshmallow crème, creating a luscious holiday treat that’s perfect for sharing or gifting. Combining warming spices like nutmeg with the silky texture of fudge, this recipe captures the essence of seasonal indulgence in every bite.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 25 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 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)

Instructions

1. Prepare the baking dish: Line an 8” x 8” baking dish with parchment paper and lightly spray it with cooking spray to prevent sticking.
2. Cook the sugar mixture: In a heavy saucepan, combine the unsalted butter, eggnog, and granulated sugar. Bring the mixture to a boil over medium-high heat, stirring constantly to prevent burning. Continue boiling and stirring until the mixture reaches 234°F on a candy thermometer, approximately 10 minutes.
3. Add white chocolate: Remove the pan from heat immediately and stir in the white baker’s chocolate until fully melted and smooth.
4. Incorporate marshmallow crème: Stir in the marshmallow crème until it is completely combined with the chocolate mixture.
5. Flavor the fudge: Mix in the vanilla extract and half a teaspoon of ground nutmeg, reserving the remaining nutmeg for topping.
6. Set the fudge: Pour and spread the mixture evenly into the prepared baking dish. Sprinkle the remaining ½ teaspoon of nutmeg over the top for an aromatic finish.
7. Chill: Refrigerate the fudge for at least 4 hours until it is firm before cutting into squares to serve.

Notes

• Use a candy thermometer to ensure the sugar mixture reaches the correct temperature for perfect fudge texture.
• Do not substitute white baker’s chocolate with white chocolate chips as baker’s chocolate melts more smoothly for fudge.
• For a stronger eggnog flavor, consider adding a splash of rum or rum extract if desired.
• Store leftover fudge in an airtight container in the refrigerator for up to one week.
• Allow fudge to come to room temperature for a few minutes before serving for softer texture.

Keywords: eggnog fudge, holiday fudge recipe, white chocolate fudge, festive desserts, Christmas fudge