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.
Everyone loved the eggnog fudge and the chocolate mint fudge. Thank You!
I made this last year and used mini marshmallows and white chocolate chips. It turned out great! My uncle kept eating it, and then he girlfriend said, “You should try one of these, they’re really good!” and he said, “Oh, yeah?” and had another piece even though he’d already had five, lol.
Hi Lori….how many candy bars does this recipe need?? Says 10.5 oz but not quantity. Can’t wait to try this recipe!
You need 10.5 ounces of white chocolate- sometimes it comes in bars, sometimes in chunks. Just look at the package and buy 10.5 ounces of it.
I want to try this recipe. It looks good!
If there is rainy weather sometimes candy
Not come out right and gooey. Hope this
helps too.
You’re definitely right- the humidity in the air can affect the outcome of candy making!
Followed recipe to the letter (ie…measurements, hard boil 8 mins) then when I added the white chocolate, it melted and harded into a big ball. I stopped at this point. Not sure what went wrong.
I am not sure! Candy can be kind of tricky sometimes. I’ve had some flops before I’ve had success before. Stove temperatures vary too, which contributes to that.
made this last night… SO SO good!! thank you!
Made these last night without rum extract or rum and are still delicious.
Thanks, Lori! I have tried it a handful of times and had the same soft results but I’m betting you’re right about not cooking it long enough. I will keep trying until I get it right! THanks!
posted a comment last year – would love to know if there’s a way to keep the fudge more firm. Mine got very soft and when giving it as gifts, they stuck together and got mushy in the gift bags! Would love any suggestions as this is now a holiday MUST MAKE!!
Fudge can be a tricky thing sometimes. Cook it too long or at too high of a heat and it turns out dry and crumbly, and cook it not long enough and it won’t set up correctly. My hunch is that is what happened. Have you tried again?
I made this fudge for my sister–she and I are the biggest egg nog fans… Having never made fudge before, I was a little nervous, but it couldn’t have been easier to make. My sister is a HUGE fudge fan and continues to rave about it. The egg nog flavor really comes through, making this a super creamy, not-too-sweet perfection. Thank you!! Will definitely make this as Christmas gifts for friends!