Eggnog Fudge

by Sabrina Snyder

Published on

3 Comments

5 from 3 votes
24 Servings
Prep Time 5 minutes
Cook Time 5 minutes
Cool 50 minutes
Total Time 1 hour
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Eggnog Fudge is rich, smooth, and creamy. It’s the perfect holiday treat made with real eggnog, white chocolate, and marshmallow creme. 

Eggnog-Flavored Fudge Pieces are delicious and unique Homemade Candies. They’re easy to make and absolutely melt in your mouth. For more seasonally flavored, homemade fudge try Gingerbread Fudge and Peppermint Fudge.

Eggnog Fudge closeup of slice

This recipe is inspired by the classic holiday drink – Eggnog. The creamy drink is traditionally flavored with vanilla and warm nutmeg, which translates perfectly into fudge perfection. Not only does the eggnog add to the fudge taste, but it also helps make extra creamy fudge that’s just perfect! Each bite is soft, buttery, and warmly flavored!

If you love the flavor of eggnog, you’ve got to try out other eggnog recipes like Eggnog Bread. Although these treats are great to make for the holidays, you can also try them after Christmas to use up any leftover eggnog you still have in the fridge. 

Eggnog Fudge collage

Eggnog Fudge as a Gift

This Eggnog Fudge recipe is the perfect sweet candy for the holidays. The rich fudge makes an excellent edible gift to give to friends and family. It’s great to serve on candy plates if you’re throwing a party, or give as a thoughtful hostess gift at any party you attend. 

Delicious Eggnog Fudge is perfect to make for lots of people because you can always double, or even triple the batch you’re making. The 7-ingredient fudge comes together in just a few minutes, then you only have to wait for it to set. Slice the dessert into squares and package it with other holiday treats, like cookies for an amazing gift for neighbors, friends, and teachers. 

Eggnog Fudge would also be a very nice addition to a holiday treat basket or cookie platter you might already prepare every year. Fudge goes well with other holiday treats and especially well with cookies as both are an easy, grab-and-eat treat that all ages can enjoy.

More Fudge Recipes

Key Ingredients

  • Eggnog: If you’ve never tried Eggnog, you’re in for a treat. It is a rich, creamy drink that tastes like the holidays due to the fantastic spices its made with like nutmeg, cinnamon, and cloves. The rich, creamy texture comes from eggs, which are made safe to drink by using pasteurized eggs. Some people even cook their eggnog mixture once it all comes together, and then chill it again before serving.
  • White Chocolate Chips: White chocolate isn’t technically chocolate, but it makes a great, firm base for fudge and other treats. The light, but sweet flavor serves as a great backdrop to lots of different flavors, especially during the holidays.
  • Marshmallow Creme: Marshmallow creme will allow for a soft, fluffy texture in this fudge, and is used in many fudge recipes to produce the same results. You can buy it in the grocery store in jars near where you’ll find marshmallows.

How to Make Eggnog Fudge

  • Pan: Line an 8×8 inch baking pan with tin foil, this will ensure that the pieces of fudge are easy to get out of the pan once they’re set. 
  • Amazing Fudge Mixture: Put a heavy saucepan over medium-high heat, and add the white sugar, butter, and eggnog to it. Heat the mixture, and whisk it well. Continue whisking as the fudge temperature reaches 234 degrees. It’s important to constantly whisk because letting it sit can make the fudge gritty. Whisking will also keep the dairy from scorching. Then remove it from the stove, and add the white chocolate chips, marshmallow creme, vanilla extract, and nutmeg. Stir until the ingredients are combined. 
  • Set: Pour the fudge into the prepared pan, and let it chill completely. This will take about 3 hours. Then slice them into inch-size squares. 
Eggnog Fudge cut into slices

Frequently Asked Questions About Eggnog Fudge

Why do I need to bring the fudge to 234 degrees?

As the fudge boils, the water content decreases. If you stop cooking your fudge before 234 degrees then the mixture will contain too much water and the fudge will be too soft and gooey. If you keep cooking beyond 234 degrees then too much water will cook out and your fudge will end up too firm.

Can I use melted marshmallows instead of marshmallow creme?

Do not substitute melted marshmallows for marshmallow creme in your Eggnog Fudge. As the marshmallows cool they will come back to the firm consistency of marshmallows, whereas marshmallow creme stays creamy and fluffy. It will allow for your fudge to have the right texture once it cools.

Variations on Eggnog Fudge

  • Boozy Eggnog Fudge: For a more boozy flavor in the recipe, try adding 1-2 teaspoons of rum extract to the fudge mixture. 
  • Mix-Ins: For some fun texture and flavor, try mixing in chopped walnuts, pecans, or almonds. You can also add dried fruit like cranberries, cherries, or coconut flakes. For some extra spice sprinkle cinnamon and nutmeg for garnish over the top of the fudge. 
  • Chocolate Eggnog Fudge: The base for this recipe is white chocolate, but you can exchange that for milk or dark chocolate. Classic Chocolate Fudge with an eggnog flavor is great for people who don’t enjoy white chocolate. Instead of using white baking chips, try milk or semisweet, or dark chocolate chips and continue the rest of the recipe as usual. 
Eggnog Fudge slices on serving platter

More Holiday Treats

How to Store Eggnog Fudge

  • Serve: After the delicious fudge has set, it can stay good covered at room temperature for up to a week. 
  • Store: You can also cover it in aluminum foil, or put it in an airtight container to store in the refrigerator for up to 2 weeks. 
  • Freeze: To store the recipe longer, slice the batch into squares and put them in a freezer bag with the layers separated by parchment paper. Frozen fudge can stay good for 6 months. 

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Dinner, then Dessert

Eggnog Fudge

Eggnog Fudge is rich, smooth, and creamy. It's the perfect holiday treat made with real eggnog, white chocolate, and marshmallow creme.
Yield 24 Servings
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 1 hour
Course Candy
Cuisine American
Author Sabrina Snyder
Eggnog Fudge closeup of slice 1x1
PrintRate

Ingredients
 

  • 1 3/4 cups sugar
  • 1/2 cup unsalted butter
  • 3/4 cup eggnog
  • 12 ounces white chocolate chips
  • 7 ounces marshmallow creme
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground nutmeg

Instructions

  • Add foil to an 8×8″ baking pan.
  • In a large saucepan on medium heat add sugar, butter, and eggnog, whisking well.
  • Whisk constantly until the mixture reaches 234 degrees on your candy thermometer.
  • Remove from heat and add white chocolate chips, marshmallow creme, vanilla extract, and nutmeg, whisking quickly to melt and combine.
  • Pour into baking pan and spread evenly.
  • Sprinkle with additional nutmeg if desired.
  • Cool completely before slicing.

Nutrition

Calories: 201kcal | Carbohydrates: 30g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 24mg | Potassium: 56mg | Fiber: 1g | Sugar: 28g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
Keyword: Eggnog Fudge

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Eggnog Fudge collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  2. It literally melted in our mouths! My family was amazed by this rich and creamy eggnog fudge. They want this for Christmas. Thanks Sabrina for this wonderful recipe, we’ll surely have this again.

    Reply