Rich and creamy homemade Eggnog Fudge with a sprinkling of nutmeg for that classic holiday flavor. This is such a simple and festive treat for the holiday season.
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Making fudge during the holidays is a must. It's perfect to serve at parties and of course who doesn't appreciate a gift of creamy fudge? You can count me in for a gift of candy any time.
This easy eggnog fudge uses simple ingredients and takes minutes to make for an indulgent bite of homemade candy goodness.
Dark chocolate fudgy treats
Another easy fudge recipe to try is this Dark Chocolate Peppermint Fudge. It's two lovely layers of chocolate with lots of crunchy peppermint candies.
And because I am a candy lover and a chocolate lover, these Irish Creme Truffles are one of my indulgent treats and they only take five ingredients.
- Eggnog - use store-bought eggnog or homemade
- White chocolate chips - I used the Ghirardelli brand, or you can use a white chocolate candy bar
- Marshmallow creme or marshmallow fluff
- Ground nutmeg
- Rum extract
Let's make fudge
Step 1. Line an 8 x 8 inch square pan with parchment paper. Using a pair of scissors, cut the corners of the parchment paper then guide the pieces of parchment behind one another to fit into the pan.
Fudge tip ~
Lining the pan with parchment paper allows you to easily remove the fudge for easier slicing and pan clean-up.
Step 2. In a medium-sized saucepan combine the sugar, butter, eggnog, and salt.
Step 3. Bring this mixture to a full boil of medium-high heat, stirring constantly to prevent burning. Insert a candy thermometer into the pan and continue boiling for about 8 minutes, until the thermometer reaches 230 degrees F.
Step 4. Remove the pan from the heat and stir in the white chocolate chips and nutmeg then stir until the mixture is smooth.
Step 5. Stir in the marshmallow cream and rum extract then stir until totally combined.
Step 6. Pour the fudge into the prepared pan then sprinkle some nutmeg on top of the fudge. Let cool to room temperature for about one hour.
Step 7. Once cooled, set the pan in the refrigerator to finish setting up.
Step 8. When ready to serve, pull the fudge out of the pan and cut it into 24 squares, or make smaller pieces. I have cut this into 48 squares too.
This is the perfect Christmas-time fudge recipe, with authentic eggnog flavor.
More Christmas time goodies
- Make these Christmas Biscotti and serve them with homemade Hot Chocolate, it's a luscious treat.
- These Christmas Sprinkle Cookies have a fudgy middle layer for a fun surprise.
- Bake these Christmas Spice Cookies and cut them out in Christmas tree shape. Add dots of icing on top for a simple decoration.
- Christmas Mint Candy is always a fun and festive treat that takes minutes to make.
This happens when the sugar is not cooked enough. Make sure to boil this fudge to 230 degrees F., and stir continuously.
How to Store Fudge
In the fridge - Cut the fudge then stack the slices between pieces of parchment paper and store in an airtight container or sealable plastic bag. Store in the refrigerator for up to 2 - 3 weeks.
In the freezer - You can freeze fudge, place it in an airtight freezer-safe container, then freeze it for up to 3 months. When ready to eat, let the fudge thaw in the refrigerator.
- 2 cups granulated sugar
- ½ cup unsalted butter
- ¾ cup eggnog
- 10 ½ ounces white chocolate chips
- 7 ounces marshmallow creme
- ½ teaspoon nutmeg plus more for sprinkling on top of fudge
- ½ teaspoon rum extract or rum emulsion
- pinch salt
- Line an 8 inch by 8 inch dish with parchment paper. Cut the corners of the parchment paper, then slide the cut ends behind one another to fit into the pan.
- In a medium-sized saucepan add the butter, sugar, and eggnog. Bring this mixture to a boil over medium heat stirring constantly.
- Insert a candy thermometer into the saucepan and bring the candy mixture to 230 degrees F. Stir constantly with a wooden spoon to keep the mixture from burning. This should take about 8-10 minutes.
- Remove the saucepan from the heat and stir in the white chocolate and nutmeg and stir until the chocolate has melted.
- Stir in the marshmallow creme and the rum extract until totally combined.
- Pour the fudge mixture into the prepared pan and sprinkle with more nutmeg.
- Let cool at room temperature for about an hour, then place the pan in the fridge overnight (7-8 hours) to set.
- Remove the fudge from the pan by pulling up on the parchment paper and with a sharp chef's knife cut the fudge into 24 squares, or feel free to cut into smaller squares.
- Store any leftover fudge in the refrigerator for up to 3 weeks.
- Fudge can be frozen for several months, just place the slices between pieces of parchment paper and store them in a freezer container.
- When ready to serve, let the fudge defrost in the refrigerator for a couple of hours.
- You can use white chocolate chips or you can chop up a white chocolate candy bar.
- Candy melts do not work for this recipe.
Thank you for stopping by the One Hot Oven blog. Please leave a comment to say Hello or just let me know what you are baking these days, I always love hearing from fellow bakers. Have any questions or just want to chat about the recipe? My contact information is on my about page, and I’ll be happy to help.
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory family-friendly recipes for your cooking and baking inspiration.
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