This eggnog fudge is smooth, creamy and tastes like Christmas. With a hint of nutmeg and rich eggnog flavor, it makes a wonderful holiday gift.
Each holiday season I always reach for eggnog—not just to sip, but to bake with. The creamy texture and warm nutmeg notes are ideal for festive desserts. Since commercial eggnog is seasonal, it’s fun to use it while it’s available.
This easy eggnog fudge is creamy, smooth, and full of eggnog flavor. It’s sweet, nutmeg-scented, and perfect for sharing during the holidays.
How to Make Eggnog Fudge
Begin by melting together butter, granulated sugar, and full-fat prepared eggnog in a medium saucepan. Use real unsalted butter; margarine won’t give the same result. Reduced-fat eggnog is usually too thin, and while homemade eggnog is lovely, its consistency can vary, so this recipe is tested with store-bought full-fat eggnog.
Once the butter, sugar, and eggnog have melted, bring the mixture to a gentle boil, stirring constantly to prevent scorching. Continue boiling for about 8–10 minutes until the mixture reaches the soft ball stage—about 234°F on a candy thermometer. If you don’t have a thermometer, drop a spoonful into a glass of ice water; it should form a soft, pliable ball.
Remove the pan from heat and let it sit for a few minutes. Pour the hot eggnog mixture over a bowl of chopped white chocolate and allow the residual heat to gently melt the chocolate. Then beat in a jar of marshmallow cream, ground nutmeg, and rum extract until the mixture is smooth and evenly combined.
Pour the finished mixture into a prepared 8×8-inch pan lined with parchment paper. Smooth the top, cover, and chill in the refrigerator until firm—about 4 hours. Once set, cut into squares and serve. The fudge is rich and creamy with a pronounced eggnog flavor; if you love eggnog, this is a festive treat you’ll enjoy.
If you enjoy eggnog desserts, this fudge pairs nicely with other seasonal treats and makes a lovely homemade gift for friends and family.
- Eggnog Cinnamon Rolls
- Eggnog French Toast
- Eggnog Cupcakes with Eggnog Frosting
- Eggnog Pancakes
Eggnog Fudge
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Ingredients
- 12 oz white chocolate, chopped (avoid chocolate chips)
- 1/2 cup unsalted butter
- 2 cups granulated sugar
- 3/4 cup eggnog, full fat (not reduced)
- 1/2 tsp ground nutmeg
- 1 tsp rum extract
- 7 oz jar marshmallow cream
Instructions
- Line an 8×8-inch square pan with parchment paper.
- Place the chopped white chocolate in a large bowl.
- In a medium saucepan over medium heat, melt together the butter, sugar, and eggnog, stirring to dissolve the sugar.
- Bring the mixture to a gentle boil, stirring constantly. Boil until it reaches 234°F (soft ball stage), about 8–10 minutes.
- Remove from heat and let cool slightly for a minute or two.
- Pour the hot eggnog mixture over the chopped white chocolate and stir until the chocolate has melted and the mixture is smooth.
- Beat in the ground nutmeg, rum extract, and marshmallow cream with an electric mixer until smooth and well combined.
- Pour into the prepared pan, smooth the top, and chill in the refrigerator for about 4 hours or until firm. Cut into squares and serve.
Notes
Nutrition
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