Easy Eggnog Fudge

5 from 1 vote

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!

Prep Time5

Cook Time20

Total Time25

Course: Appetizer, Dessert, Snack

Cuisine: American, Southern

Servings:

Calories: 135kcal

Author: Meaghan @ 4 Sons R Us

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

US Customary - Metric

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