Eggnog Fudge is a decadent Christmas treat that’s rich and creamy and so easy to make that you can whip it up in a flash.
If you love eggnog, you may also want to try our White Russian Eggnog – it’s so good!
Eggnog Fudge
Some people in our family are crazy for eggnog. Some others, not so much. Eggnog is one of those things that put people on one side of the line or the other.
There doesn’t seem to be much middle of the road in the eggnog game.
I personally love it. I look forward to it all year long.
Even people who don’t like eggnog will like this.
The thickness of eggnog puts some people off, to be sure. It’s not a drink for everyone.
If there’s someone in your family who doesn’t love that about eggnog, this fudge will allow them to have a little of the flavor without drinking it.
How To Make Eggnog Fudge
Ingredients you will need:
- unsalted butter
- Eggnog
- granulated sugar
- white chocolate chips
- marshmallow creme
- Nutmeg
- Vanilla
The eggnog is not overpowering.
I think the pairing with white chocolate and marshmallow creme creates a sweet candy that’s just right.
If you want to dial it back even more, just skip the dusting of nutmeg on the top.
The finished product won’t look nearly as darling, but it’s definitely not going to ruin your fudge if you choose not to use it.
Make a gift of it!
Place squares of this delicious Eggnog Fudge inside a kraft paper box and tie it off with some red ribbon and a few cinnamon sticks.
It’s a thoughtful hostess gift that’s ready to go!
Can You Freeze Fudge?
YES! The best way to freeze fudge is to wrap it in aluminum foil. Then put those wrapped individual slices into a zip lock freezer bag. You can take out the individual pieces at a time whenever you want it.
To thaw fudge, let it stay wrapped and thaw it in the refrigerator.
Eggnog Fudge
Ingredients
Ingredients:
- 1/2 cup unsalted butter room temp
- 3/4 cup Eggnog
- 2 cups granulated sugar
- 1 1/2 cups white chocolate chips
- 3/4 cup marshmallow creme
- 1/2 teaspoon Nutmeg
- 2 teaspoons Vanilla
Instructions
Directions:
- Line an 8×8 baking dish with parchment paper.
- In a medium saucepan add the butter, eggnog, and sugar.
- Bring to a boil over medium heat.
- Stirring constantly.
- Use a candy thermometer, cook until it reaches 225.
- Add your white chocolate and stir until melted.
- Add in the Marshmallow creme, vanilla and nutmeg until smooth.
- Stir to combine.
- Pour into prepared your baking dish.
- Sprinkle the top nutmeg.
- Set to the side to set for 3 hours.
- Remove from dish and cut into 1-inch squares.
- ENJOY!!
Nutrition
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14 comments on “Eggnog Fudge Recipe – Easy and Creamy”
I made this fudge for neighbor gifts and it is so amazing
Easy to make and the eggnog flavor is just right!
Help! I tried the recipe and it tasted very good but the consistency was very grainy. I wonder what I did wrong?
When you make fudge, you have to make sure every grain of sugar is melted. If a single grain of sugar is not melted or is hanging on the side of the pan or spoon, etc., it will “seed” the batch and make it grainy. Also, always use a candy thermometer and follow the proper temps.
The eggnog fudge looks delicious, but my family is not a fan of white chocolate. If I make it with milk chocolate chips, will it alter the integrity of the recipe much?
I melted a Lindt white chocolate bar instead of the white chocolate chips. Â The fudge is delicious.
I want to try this! It doesn’t say if you have to store it in the fridge or not?? Does anyone know?
I love all these recipe’s
I am curious about whose White Chocolate chips are decent???I haven’t tasted any that even come close to real white chocolate.
Get the white chocolate melting wafers at a candy supply store. They are so much better tasting!
I Love the HOLLY NOG – Eggnog. It is NOT THICK and is just 1 % Milk Fat – so Not Gaggy at ALL ! Great for Making French Toast too ! It just seems to only last HOURS here in the Fridge as Kevin Loves it More than I do ! <3 🙂 I LQQK Forward to making this Fudge ! <3
Eggnog French toast, that’s sounds really good! I’ll have to remember this!
I assume the eggnog in this recipe is from the grocery store. How do I adjust the recipe to use Evan Williams Kentucky straight bourbon whiskey, blended whiskey, rum, and brandy eggnog.
I was thinking the same thing!! lol