Eggnog Fudge is a no-fail fudge recipe that tastes just like an eggnog drink with added white chocolate for a creamy and dreamy treat! It’s the perfect finger food to serve at your upcoming Christmas party! And, you can even use my homemade blender eggnog recipe or traditional eggnog recipe.

Eggnog Fudge in a Container Stacked up.

Eggnog Fudge

Once you see how easy this eggnog fudge recipe is, you will want to make other varieties! And, with eggnog as one of the main ingredients, it’s a must for your New Year’s Eve celebrations. In addition, with the popularity of Christmas dessert charcuterie boards, pieces of this fudge would be a perfect addition to the board! Try my Sugar Cookie Fudge for another treat perfect for the holidays!

Pot of eggnog Fudge on the Stovetop with a Low Rolling Boil.

Ingredients & Substitutions

Eggnog: You could use homemade eggnog (my preference) or store-bought. In both cases, it is up to you if you add alcohol to the eggnog or not.

Rum Extract: If you don’t have any rum extract on hand or are making this fudge completely alcohol-free, you could substitute vanilla extract. Or, just omit it from the recipe altogether.

Nutmeg: Nutmeg is a popular spice when it comes to holiday desserts. Add some to the fudge, as well as sprinkle a little on top of the fudge when ready to serve.

White Chocolate Chips: Look for high-quality white chocolate chips for best results. You could also use a bar of white chocolate, broken up into pieces.

Marshmallow Fluff: Marshmallow fluff, or marshmallow creme, helps make this fudge easy and a no-fail recipe. In fact, a recipe for fantasy fudge was originally on the back of a jar of Marshmallow Fluff. Make your own marshmallow creme if you don’t have any on hand.

Eggnog Fudge but into squares.

Can I Make this Without a Candy Thermometer?

If you are going to be making more fudge or sugary recipes, a candy thermometer can really save you from your fudge failing. However, you can still get this recipe made without one.

  • Heat the mixture as directed. While it’s coming to a boil, set a medium-sized bowl of ice water and a small metal spoon (your everyday silverware spoon) next to the stove. When the mixture has been bubbling for a few minutes, do your first test.
  • Dip the spoon into the mixture and coat the tip. With one hand, dip the coated spoon immediately into the ice water and then grab the cooling sugar mixture with your other hand. Remove from the water and roll it around between your fingers and thumb and see what it feels like. If you’re looking for the “soft-ball” stage, it should form a ball that holds together but still feels a little squishy and can be flattened when you press on it (like a gooey caramel).

This process will take a few tries at least, but you can see (and feel!) it moving through the stages to give you an indicator of how close you are. This is just a really fun science experiment in your kitchen!

Stack of Pieces of Eggnog Fudge.

How to Store

Eggnog Fudge should be stored, covered, in the refrigerator. It will last up to 5 days.

Can I Freeze Eggnog Fudge?

Yes! If you are not going to be able to enjoy the fudge within a few days, freeze it. To freeze the fudge, first, wrap it in plastic wrap. Then, store it in a freezer-safe container for up to 3 months. When ready to enjoy, let it thaw in the refrigerator.

More Fudge Recipes

Eggnog Fudge but into squares.

Eggnog Fudge

Prep Time 15 mins
Chilling Time 2 hrs
Total Time 2 hrs 15 mins
Eggnog Fudge is a no-fail fudge recipe that tastes just like an eggnog drink with added white chocolate for a creamy and dreamy treat!

Ingredients

  • 3 cups (600 g) granulated sugar
  • ¾ cup (1 ½ sticks / 170 g) unsalted butter
  • cup (169 g) eggnog
  • 2 tablespoons heavy cream
  • 1 teaspoon rum extract
  • ¼ teaspoon ground nutmeg
  • 1 package (12 ounces) white chocolate chips
  • 1 cup (85 g) marshmallow fluff
  • ground nutmeg, for dusting

Instructions

  • Line an 8×8-inch baking dish with parchment paper.
  • In a large, heavy saucepan over medium heat, add the sugar, butter, eggnog, and heavy cream.
  • Bring the mixture to a boil. Leave on heat, stirring constantly until the mixture reads 234°F-238°F on a candy thermometer (about 5 minutes).
  • Once the temperature reaches 234°F, remove from heat. Stir in the white chocolate chips, marshmallow fluff, rum extract, and nutmeg until smooth.
  • Pour the mixture into the prepared pan. Transfer the fudge to the refrigerator to chill for at least 2 hours before slicing and serving.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Share with your friends!

Categorized in: ,

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.