Eggnog Fudge is an amazing fudge flavor! It’s a white chocolate based fudge recipe with plenty of eggnog flavor and nutmeg too.
I’m officially enamored with eggnog. This holiday season, I’ve already whipped up an eggnog bread and eggnog muffins. My husband has been asking me to bake a batch of my eggnog cookies. And I really want to try a good recipe for making traditional eggnog itself! This eggnog fudge though is fabulous. The delicious flavor of eggnog is packed into little pieces of fudge!
Ingredients needed:
- sugar
- salted butter
- eggnog
- white chocolate
- nutmeg
- marshmallow creme
- rum or eggnog extract
How to make Eggnog Fudge:
The complete, printable instructions are at the end of this post. Making candy can be tricky. You need a candy thermometer! Line a square pan with foil or parchment paper. Spray with nonstick spray.
- Combine sugar, eggnog and butter in a heavy saucepan. Stirring constantly, bring to a rolling boil until a candy thermometer reaches 234 degrees. You may need to continue to stir and cook on low for 3 to 5 minutes. You want the mixture to get thick like molasses. Then pull it from the heat.
- Working very quickly, stir in the white chocolate and nutmeg until melted and smooth. Stir in the marshmallow creme and flavoring.
Scrape the mixture into the prepared pan and sprinkle with nutmeg. Smooth the top with a rubber spatula, and let it sit at room temperature to cool and harden.
Cut into squares!
Notes about ingredient substitutions:
- Eggnog: I’ve only used regular, full-fat, store-bought eggnog for this recipe. A reader has mentioned that she used soy eggnog and had great success. I haven’t tried using any alternative versions of eggnog, so I can’t recommend. Experiment if you’d like!
- White Chocolate: I use any kind of white chocolate bar that you can chop into pieces. Bakers white chocolate works just fine, as does Ghirardelli and other brands. A reader has mentioned that she used white chocolate morsels and had success. I haven’t tried using morsels (chips), but you can certainly do so if you’d like.
- Nutmeg: I like to use freshly grated whole nutmeg for this eggnog fudge recipe. It’s fresh and so flavorful. Whole nutmeg is a little round nut, and you use a nutmeg grater to get the fresh grated nutmeg out of it. If you are using a container of already ground nutmeg, it won’t have as much flavor. So increase the amount and use about 3/4 teaspoon.
- Marshmallow Creme: Some people have asked if they can use regular marshmallows for this recipe. I’ve never tried using anything but marshmallow creme for eggnog fudge, so I’m not sure if marshmallows will work or not.
- Rum Extract: You can substitute eggnog extract for the rum extract, if you’d like. One reader mentioned that she used vanilla extract and it turned out great.
Eggnog fudge freezes well, which is a good thing if you don’t wish to have chunks of this lying around. Just store it in a well-sealed container, and it will keep in the freezer for several weeks. I must warn you though… it’s just as easy to take a bite out of frozen fudge than it is when it’s at room temperature. Enjoy!
Eggnog Fudge
Ingredients
- 2 cups granulated white sugar
- ¾ cup regular eggnog
- ½ cup (1 stick) salted butter
- 10.5 ounces white chocolate bars, chopped
- ½ teaspoon freshly grated nutmeg (can sub ¾ teaspoon jarred ground nutmeg, if desired)
- One 7-ounce jar marshmallow creme
- 1 teaspoon rum extract (can sub eggnog extract)
Instructions
- Line an 8 or 9-inch square pan with foil or parchment paper and let it hang over the sides. Butter the foil/paper.
- In a heavy, 3-quart saucepan combine the sugar, eggnog and butter. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234°F, stirring constantly to prevent scorching. Once it reaches temperature, it might be thick enough to add the chocolate. But you may need continue to stir and cook for an additional 3 to 5 minutes. You want the texture to get thick like molasses. Remove from heat.
- Using a wooden spoon, work very quickly to stir in the chopped white chocolate and nutmeg until the chocolate is melted and smooth. Stir in the marshmallow creme and rum extract. Beat until well blended and then pour into the prepared pan. Sprinkle a little more nutmeg on top. Let stand at room temperature until cooled. Refrigerate if you'd like to speed up the process.
- When completely cool, cut into squares. Store in a covered container.
Notes
- *This fudge freezes well. Place in a covered container; it will keep for several weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Siri came across this recipe for me, and I had to try it immediately. I tried it almost as is, but made a couple of modifications:
–I used Hershey’s white chocolate morsels instead of chocolate bars (I’m too lazy..)
–For the boil time of 8-10 minutes, I split the difference and boiled for 9
–Instead of 3/4 cup of egg nog, I used a full one.
–To safeguard on any temperature issues, (I don’t have a candy thermometer), I added 1/4 cup of caramel bits, and 1/4 cup of sweetened condensed milk. This way if my temperature was too high (turns pasty on the mixing), or too low (turns thin on the mixing), I was covered. At the end of mixing, it was velvety smooth and poured into the pan perfectly. No spreading to level; shake the pan a few times to level it out and pop that baby into the fridge. 30 minutes later it was set.
First time with this recipe and it turned out perfectly. Can’t wait to try the others.
Can this recipe be stored at room temp for a while? Would like to make it for my gift baskets, but prefer room temp stable recipes.
should be fine.
Yum! Eggnog flavour is often underwhelming in desserts but it’s definitely the star here.
First time making fudge so I did some research in order to ensure it would set properly, as these little guys are headed on a road trip and won’t be staying chilled.
Make sure you boil for at least 5 minutes at 234F. It will get almost as thick as molasses and you’ll have to be very attentive to the edges and bottom of the pan to avoid hardening and burning.
The mixture will start hardening almost instantaneously once removed from the heat. Like the directions state, you will have to move quickly. I added half the choc chips then had to put my mixture back on the heat briefly as it was becoming too difficult to incorporate evenly – 1 minute back on the hot element (heat off) while stirring was enough to get all the choc perfectly incorporated. I then took it off the element to stir in the remaining ingredients. I found I had to work so quickly with the choc chips that I waited to add the nutmeg with the marshmallow cream and rum extract.
It has been 10 mins since it went in the pan and onto a cooling rack. No fridge time needed to harden.
Nailed it! Hope this helps y’all 🙂