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!
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
- granulated sugar
- white chocolate chips
- marshmallow creme
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.
- 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 tsp Nutmeg
- 2 tsp Vanilla
- Line an 8x8 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.