Easy Eggnog Fudge Recipe (2024)

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Wondering what to do with that leftover eggnog? Try our decadent eggnog fudge. It’s a smooth and creamy dessert everyone with love!

Guess what? It’s time for more fudge! Last weekend, we shared our chocolate walnut fudge.

Before that, it was our Bailey’s Irish Cream fudge and Microwave Peanut Butter Fudge. Today, we’re sharing Kim’s eggnog fudge.

Now, I know what you’re thinking, “that’s a lot of fudge.”

To which I answer, you can never have too much of this rich and creamy candy.

Especially, during the holidays. This dessert is made using eggnog, white chocolate chips, and a few other ingredients.

It’s not hard to make, but it does require a candy thermometer. So, shall we get started?

How to make eggnog fudge?

First, line an 8×8-inch or 9×9-inch baking dish with parchment paper. If you don’t have any, then use non-stick cooking spray.

Next, grab a medium sized saucepan. Measure out the butter and the sugar. Add them to the pan.

After that, pour in the eggnog and place the pan over medium heat. Bring the mixture to a boil while stirring constantly.

At that point, reduce the heat to medium-low and place a candy thermometer into the mixture.

Recipe Tips:

For soft-set fudge, let it set on your counter-top at room temperature for 4-6 hours. However, for firm fudge, let it set in your fridge for the same amount of time.
The extra nutmeg garnish is optional. With that being said, it will add a touch of flavor to the outside of the candy. Now, if you’re not a fan of nutmeg, leave it off.
Using a candy thermometer is NOT optional. If you don’t have one, then I recommend you purchase one before starting this recipe.

Eggnog Fudge

5 from 2 votes

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Author: Kimberly

Prep Time: 5 minutes minutes

Ingredients

2 cups granulated sugar
¾ cup unsalted butter
¾ cup eggnog
11 ounces white chocolate chips, 1 package
7 ounces marshmallow crème, 1 jar
¼ teaspoon ground nutmeg, plus more for garnish
1 teaspoon pure vanilla extract
½ teaspoon rum extract, optional

Instructions

Line a 9 x 9-inch or 8 x 8-inch pan with parchment paper or foil, then grease with butter.
In a medium saucepan, combine the sugar, butter, and eggnog. Bring to a boil over medium heat while stirring occasionally.
2 cups granulated sugar
¾ cup unsalted butter
¾ cup eggnog
Reduce the heat to low-medium, and continue to cook until a candy thermometer reaches 235°F (soft ball stage). Boil at this temperature for about a minute, but don’t let it go over the temperature. Otherwise, the fudge will be hard and crumbly. Remove from heat, and stir in the white chocolate chips until smooth.
11 ounces white chocolate chips
Next, stir in the marshmallow crème, nutmeg, vanilla, and rum extract if using. Transfer to the prepared pan, and sprinkle with ground nutmeg.
7 ounces marshmallow crème
¼ teaspoon ground nutmeg
1 teaspoon pure vanilla extract
½ teaspoon rum extract
Allow the fudge to cool at room temperature (4 to 5 hours or overnight), then cut into squares and serve.

Suggested Equipment

Nutrition

Notes

The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 2-pieces of eggnog fudge. Actual calories will vary.

For more information and tips, please refer to the post.

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