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    Home » Recipes » Desserts

    Eggnog Fudge

    Published: Nov 6, 2022 · Modified: Dec 21, 2022 by Jere Cassidy · This post may contain affiliate links. · Leave a Comment

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    Eggnog pin with a text overlay.
    Fudge pin with a text overlay.

    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.

    Stack of eggnog fudge.
    Eggnog Fudge

    This page may contain affiliate links, please see my disclosure for policy details.  I earn commissions if you shop through the links on this page.

    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.

    Jump to:
    • Dark chocolate fudgy treats
    • Ingredients
    • Let's make fudge
    • More Christmas time goodies
    • FAQ's
    • How to Store Fudge
    • Favorite Recipes
    • Recipe

    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
    • Butter
    • Sugar
    • Ground nutmeg
    • Salt
    • Rum extract
    Eggnog fudge ingredients in glass bowls.
    Fudge ingredients

    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.

    Sugar, butter and eggnog in a saucepan.
    The sugar, butter and eggnog
    Boiling the eggnog candy mixture.
    Bringing to a boil

    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.

    White chocolate chips in eggnog.
    Add the white chocolate chips
    Marshmallow fluff in a saucepan.
    Stir in the marshmallow creme

    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.

    Eggnog fudge in a square pan.
    A simple eggnog fudge recipe

    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.

    Eggnog fudge stacked on a tray.
    Enjoy a slice of fudge

    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.

    FAQ's

    How to keep fudge from being gritty.

    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.

    Favorite Recipes

    • A stack of christmas cookies with icing and sprinkles.
      Easy Christmas Pinwheel Cookies
    • Cream cheese Christmas mints.
      Party Mints {Christmas Candy}
    • Christmas corn flake wreaths on a white plate.
      No-Bake Christmas Cornflake Wreath Cookies
    • Biscotti cookies in a Christmas mug
      Christmas Biscotti

    Recipe

    White chocolate fudge.

    Eggnog Fudge

    Jere' Cassidy
    Creamy Eggnog Fudge with marshmallow creme is made with real eggnog and nutmeg for the classic flavor.
    5 from 17 votes
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    As an Amazon Associate I earn from qualifying purchases.

    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Cooling time 8 hours hrs
    Total Time 8 hours hrs 20 minutes mins
    Course Dessert, Candy
    Cuisine American
    Servings 24
    Calories 198 kcal

    Equipment

    • 1 Medium saucepan 2 quart
    • 1 wooden spoon
    • 1 8 inch by 8 inch baking dish
    • 1 Parchment Paper

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Notes

    You can freeze this fudge -
    • 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.
    What kind of white chocolate can you use -
    • You can use white chocolate chips or you can chop up a white chocolate candy bar. 
    • Candy melts do not work for this recipe.
     
    All images and text © Jere' Cassidy / One Hot Oven

    Nutrition

    Serving: 1Calories: 198kcalCarbohydrates: 32gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 16mgPotassium: 50mgFiber: 0.03gSugar: 30gVitamin A: 138IUVitamin C: 0.2mgCalcium: 36mgIron: 0.1mg
    Tried this recipe?Follow me on Facebook @onehotoven and tag #onehotoven to show me your dish!

    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 want to chat about the recipe? My contact information is on my About page, and I’ll be happy to help.                                                                                                                                          

    About Jere'              

    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 sweet and savory family-friendly recipes for your cooking and baking inspiration.

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    Welcome, I am Jerè. I love sharing recipes both sweet and savory that inspire you to bake at home. Food has a way of bringing us all together, from a simple batch of cookies to a three-tier cake.

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