‘Tis the season for indulgence, and this eggnog fudge is here to steal the show!
Imagine the rich, creamy taste of your favorite holiday drink transformed into a velvety confection.
Each bite perfectly balances sweetness and warm spices with that unmistakable eggnog flavor everyone loves.
Perfect for gifting, sharing at parties, or savoring by the fireplace with a cup of hot cocoa, this fudge is the ultimate holiday treat.
Why You’ll Love This Eggnog Fudge
Taste Sensation: Eggnog, white chocolate, and warm spices combine to create a luxurious melt-in-your-mouth treat. Every bite captures the essence of holiday flavors.
Gift-Giving Gold: Packaged in festive boxes or tins, this homemade fudge is an impressive and personal holiday gift. Friends and family will adore it.
Customizable: Feel free to add extra spices, chocolate chips, or a few toppings. I think some chopped candied pecans would be amazing!
Easy to Make: With simple instructions and ingredients, this recipe is accessible even for novice bakers. And you can make it ahead of time, so it’s easier on you during the busy holiday season.
Ingredients
- Eggnog: Infuses the fudge with rich holiday flavor.
- Granulated Sugar: Sweetens the fudge and helps create its smooth, melt-in-your-mouth texture.
- Unsalted Butter: Adds richness and depth to the fudge while helping it set properly.
- Ground Nutmeg & Ground Cinnamon: Warm spices enhance the eggnog flavor and give the fudge a cozy holiday aroma.
- White Chocolate Chips: Melted into the fudge for a luscious, creamy consistency and delicate chocolate flavor.
- Marshmallow Creme: The not-so-secret ingredient that gives this fudge its incredibly smooth, silky texture.
- Vanilla Extract: Amplifies the eggnog taste and adds a touch of indulgence to this irresistible holiday treat.
How to Make Eggnog Fudge
This creamy, dreamy confection is like a little slice of Christmas magic.
The rich eggnog flavor infused with warm spices like nutmeg and cinnamon will make your taste buds sing carols of joy!
And let me tell you, the velvety smooth texture from the white chocolate and marshmallow creme is simply divine.
Here are the steps to make it:
1. LINE an 8×8-inch baking dish with parchment paper, leaving overhang. Lightly grease with cooking spray.
2. MIX the marshmallow creme and white chocolate chips in a large bowl. Set aside.
3. HEAT the sugar, eggnog, and butter over medium heat. Bring to a boil for 4 minutes until it reaches 234°F.
4. WHISK the hot mixture into the marshmallow creme and white chocolate. Add the vanilla and whisk until smooth.
5. POUR the fudge into the prepared dish, smoothing the top. Sprinkle with nutmeg and cinnamon.
6. COOL for 30 minutes at room temperature, then refrigerate for 2-3 hours until set. Cut into squares and enjoy!
Tips For the Best Eggnog Fudge
Eggnog fudge is perfect for sharing with loved ones or savoring all to yourself while curled up by the fireplace.
But if you’ve never made it before, check out these tips. They’ll help along the way.
- Use a thermometer. A candy thermometer is essential to ensure the mixture reaches the correct temperature (234°Fahrenheit).
- Stir constantly – at first. Stir the mixture continuously while heating to prevent burning and ensure even cooking.
- Boil carefully. Once the mixture reaches a rolling boil, stop stirring and let it boil until it hits the right temperature.
- No thermometer? No problem. Prep a bowl of ice water. Boil the sugar mixture for 4 minutes, per the directions. Use a spoon to drop a tiny bit of the sugar into the ice water. The sugar should form a small, pliable ball. It should not disintegrate or flatten (on its own) when you pick it up with your fingers.
- Work quickly. Immediately pour the mix over the white chocolate chips and marshmallow creme. You’ll need to get it mixing as it sets quite fast.
- Variations. Add chopped nuts, dried cranberries, or a drizzle of caramel for extra flavor and texture. You can also add rum extract, or substitute the vanilla with with bourbon or brandy extract.
How to Store
Want to make this ahead for the holidays? You totally can!
To Store: Place the fudge in an airtight container, separating layers with parchment paper. Keep refrigerated for up to 2 weeks.
To Freeze: Wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 3 months.
More Fudge Recipes Perfect for The Holidays
Butter Pecan Fudge
Butterscotch Fudge
Gingerbread Fudge
Oreo Fudge
Eggnog Fudge
50-60
servings15
minutes10
minutes85
kcalCreamy eggnog fudge with warm spices and a hint of white chocolate is a festive, melt-in-your-mouth treat perfect for the holiday season!
Ingredients
1 (7-ounce) jar marshmallow creme
12 ounces white chocolate chips
2 cups granulated sugar
3/4 cup full-fat eggnog
1/2 cup unsalted butter, cut into pieces
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
Instructions
- Line an 8×8-inch baking dish with parchment paper, letting it hang over the edges. Lightly grease the lined dish with cooking spray.
- Combine the marshmallow creme and white chocolate chips in a large bowl. Stir a little, then set aside.
- In a large saucepan over medium heat, warm the sugar, eggnog, and butter. Bring to a boil, stirring often. When the butter is melted, let boil for 4 full minutes without stirring. It should reach 234°Fahrenheit on a candy thermometer (soft-ball stage).
- Take the saucepan off the heat and immediately pour the hot mixture over the white chocolate chips and marshmallow creme. Whisk gently until combined; add the vanilla, then whisk more vigorously until smooth.
- Pour the fudge into the prepared baking dish and smooth the top with a spatula. Sprinkle the nutmeg and cinnamon over the top.
- Let the fudge cool at room temperature for 30 minutes, then refrigerate for about 2-3 hours until fully set.
- Once firm, lift the fudge out using the parchment. Cut it into bite-size squares and enjoy!
Notes
- The number of servings and calories will vary depending on how large you cut the squares. The calories listed are based on 60 servings.
- Immediately pour the hot mix over the white chocolate chips and marshmallow creme. You’ll need to get it mixing as it sets quite fast.
I’m very disappointed that I can no longer send the recipes to my email. I don’t want to use paper and ink until I am ready to try a recipe.
Hi, Sheryl!
We are working on this right now. We believe it’s a glitch with the website provider. In the meantime, you can click the “print” button like you normally would to print, but instead of printing the recipe, change the printer settings to “save as pdf” instead. I hope that helps! And hopefully, the email feature will be back soon. *fingers crossed*