Easy Eggnog Fudge
Fudge is a classic holiday treat, and this easy eggnog fudge deliciously embraces those flavors. This 30 minute fudge recipe is silky smooth, with a marshmallow eggnog base and a hint of nutmeg. It’s a must-have holiday candy, and is perfect for gifting!
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
I love giving gifts at Christmas.
There’s something so special about watching a persons face light up with joy when they first see the gift you’ve given them.
Gifts from my kitchen are pretty much guaranteed throughout the holiday season.
I absolutely love this 30 minute fudge recipe.
The rich, creamy goodness of homemade fudge + the satisfying flavor of eggnog = a mouthful of magic.
Making it the perfect edible gift to share with family and friends.
Ingredients Needed
This eggnog flavored fudge recipe is easy to make, with only a handful of everyday ingredients required.
You’ll need:
- Butter – As with all my dessert recipes, I highly recommend using salted butter to enhance the sweetness of the dish; however, unsalted will also work. Either way- sweet cream REAL butter is recommended.
- Sugar – Granulated sugar, nothing fancy- any brand will work.
- Eggnog – Use your favorite brand as this flavor will really shine through, but make sure it’s a full fat version. You can’t use a ‘light’ eggnog in this recipe- it will cause the fudge to separate and not set properly.
- Chocolate – Plain white baking chocolate
- Nutmeg – Adds the perfect bit of Christmas-y flavor to this holiday fudge recipe.
- Marshmallow Creme – Make sure you’re using marshmallow creme, NOT marshmallow fluff for the perfect texture.
- Extract – Vanilla extract, both the real and the imitation stuff will both work just fine.
How To Make
This easy eggnog fudge is one of my favorite fudge recipes to whip up around the holidays, because it tastes like Christmas personified.
But with minimal work on my part.
Seriously, nobody you don’t share the actual recipe with will ever guess it only takes a couple steps and just 30 minutes to come together.
Start by bringing the butter, sugar, and eggnog to a full boil in heavy bottomed medium-sized sauce pan.
Attach a candy thermometer to the side of your pan, and continue boiling the mixture until it reaches/reads 234 degrees.
While waiting for the mixture to come to temperature- be sure to whisk/stir it almost constantly.
Stirring constantly is needed to prevent the mixture from scorching, which will taste terrible and also effect the texture of your fudge.
Remove the pot from heat.
Add in the white chocolate & nutmeg, stirring until the chocolate has completely melted and the mixture’s smooth.
Immediately add in the marshmallow creme and the extract.
Using a hand mixer, beat until the mixture’s smooth and the marshmallow creme’s completely incorporated.
Liberally butter an 8×8″ baking dish, then carefully pour the hot fudge mixture into the prepared dish.
Transfer the dish to the refrigerator and allow the fudge to cool completely.
Using a sharp knife, cut the fudge into squares, and serve.
Storing
This easy eggnog fudge does have to be refrigerated.
One of it’s main components is a dairy item.
Store it in an airtight container in the refrigerator for up to 1 week.
The eggnog flavor will deepen as the fudge is stored.
Extra fudge can be stored in a ziplocking bag and frozen for up to 3 months.
Are Marshmallow Creme & Marshmallow Fluff The Same Thing?
While they’re very similar, and often can be used interchangeably – they’re made differently.
Basically creme is made in a constantly whipped process that makes it much smoother than fluff and well, creamier.
Using fluff instead of creme will result in a different texture- a heavier, denser fudge.
For the silkiest smooth results, you’ll want to stick with using marshmallow creme in this easy eggnog fudge recipe.
What If I Don’t Have A Candy Thermometer?
Don’t let not having a candy thermometer be what keeps you from making this creamy eggnog fudge!
Instead, use the cold water test.
It’s not as fool-proof, but still pretty easy to do.
Add cold water to a clear glass jar.
Drop a few drops of the eggnog ‘syrup’ into it. You can just let it drip off a spoon.
If the syrup forms a doughy ball in the cold water, it’s done.
If the syrup gets hard & brittle, it’s over cooked. At that point, you’d need to start over.
TIPS & TRICKS
- Freshly grated nutmeg will pack more flavor than the store-bought kind.
- If you’ve stirred in the white chocolate and your fudge looks dry & crumbly- DON’T panic. It will come together and get smooth as soon as you stir in the marshmallow creme, but it should be stirred in quickly.
- Sprinkle extra nutmeg over the fudge before cooling for a pretty garnish and extra flavor.
- For ease of removal and for prettier cut squares, you can line your dish with parchment paper instead of buttering it. Be sure to leave small flaps overlapping the sides to easily lift the cooled fudge from the pan.
- Recipe can be doubled and made in a 9×13″ baking dish instead.
Other Easy Fudge Recipes
Homemade treats are my favorite gift to give, especially to friends, teachers, and just generally anyone I want to spread a little love to during the holidays.
This easy eggnog fudge is a 30 minute recipe that’s velvety smooth, and tastes like Christmas.
It was meant to be both savored & shared!
Looking for other easy fudge recipes to make for the holidays?
Try these reader favorites:
If you’ve tried this EASY EGGNOG FUDGE recipe, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Easy Eggnog Fudge
Ingredients
- 2 cups sugar
- 1/2 cup butter
- 3/4 cup eggnog
- 12 oz white baking chocolate
- 1/4 tsp ground nutmeg
- 1 7 oz jar marshmallow creme
- 1 tsp vanilla
Instructions
- Bring sugar, butter and eggnog to a full boil in a heavy medium-size saucepan. Continue to boiling over medium heat until candy thermometer reaches 234 degrees, stir constantly to prevent scorching.
- If you don’t have a candy thermometer, use a glass of cold water. Drop a few drops of the ‘syrup’ into the glass, if the syrup forms a doughy ball, it is done. If the syrup gets hard and brittle in the water, it has been over-cooked.
- Remove from heat and stir in the white chocolate and nutmeg, stirring until the chocolate is melted. Add marshmallow creme and vanilla extract. Beat until well blended.
- Pour into a buttered 8 or 9-inch square pan. Cool, then cut into squares.
- Serve & enjoy!
Notes
- Freshly grated nutmeg will pack more flavor than the store-bought kind.
- If you've stirred in the white chocolate and your fudge looks dry & crumbly- DON'T panic. It will come together and get smooth as soon as you stir in the marshmallow creme, but it should be stirred in quickly.
- Sprinkle extra nutmeg over the fudge before cooling for a pretty garnish and extra flavor.
- For ease of removal and for prettier cut squares, you can line your dish with parchment paper instead of buttering it. Be sure to leave small flaps overlapping the sides to easily lift the cooled fudge from the pan.
- Recipe can be doubled and made in a 9x13" baking dish instead.
Nutrition
recipe originally December 18, 2013
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
