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.
I blogged about your recipe. I just got back from my family get together at my Aunt’s House and OH my goodness. What a success! Everyone loved the fudge. I loved how easy it was. Thanks a million!!! Merry Christmas!!
Made this yesterday and it is AMAZING. I love the seasonal decadence it will bring to holiday gifts this year! I have one problem, though . . . I could never stack it the way you did in the picture. It’s nice and firm if I have it in the refrigerator, but if it’s out it gets really soft and starts sticking together. I had cut the fudge and bagged it in cute little holiday bags to give to teachers and after a couple of hours in the bag, they got soft and mushy! How do you get fudge to stay firm???
My friend made this when I posted the recipe and cautioned me to let the first mixture boil at 234 for an extra 5 minutes to get it to set up correctly. I did and it took awhile to set up- I ended up putting it in the fridge. If left out for awhile, it does get really creamy/hard to lift from the container.
I didn’t get to sample hers to see if/what the difference was, but if it helps someone, then yea! 🙂 But, I got RAVE reviews of it. I probably should just print the URL for this site on business cards I’m giving it out so much!
This really looks good! I do have a question It calles for 10.5 white chocolate bars are these in the candy section or is it baking chocolate?
Thanks for the help.
Dian
Ps. another asked if it was 9×9″ pan or 9×13.
@Dian, You can use any kind of white chocolate that you can find- in the candy aisle or baking section. You can either use a 9×9 or an 8×8-inch pan for this recipe. 9×13 would be too large.
would this work with ground nutmeg from the spice aisle or do I need to grind it fresh? Can’t wait to try this!!
@Carol, Yes, regular ground nutmeg will work just fine. 🙂
OOhh, that sounds really good, and unexpected. I’ll have to try it out on my cousin, who loves eggnog.
I just made this last night and it was SO good!! Perfect creamy texture fudge and the eggnog taste is amazing!! Thanks for the recipe! I brought a few pieces to share at work, but the rest are in my freezer to go into my Christmas gifts.
Can you use soy eggnog for this recipe instead of dairy? Any special tips if I do?
@C. Michele, Wish I could tell you… I’ve never baked w/ soy substitutes. Please let me know if you try it and it works!
How do you get 30 to 40 pieces out of a 9×9 pan? Are they pretty small pieces or should I put them in a 9×13???? I’m just trying to make sure I do it right!
Oh my word. This looks absolutely sinful! Makes my mouth water just looking at it.
I saw you’re tweet about it and all things fudge are a soft spot for me. 😉
Thanks for posting it. I’m printing it out and will plan to give it a try for the holiday party coming up.