Eggnog Fudge Recipe

Name: Eggnog Fudge
Prep time: 15 min
Cook time: 10 min
Total time: 195 min
Ingredients: 2 cups granulated sugar (about 400 g); 1/2 cup unsalted butter (1 stick / 113 g, cut into chunks); 3/4 cup full-fat eggnog (store-bought or homemade); 1/4 teaspoon fine sea salt; 1 teaspoon ground nutmeg (plus extra for sprinkling; freshly grated if possible); 2 cups white chocolate chips (about 12 oz / 340 g; use good-quality chips); 1 jar marshmallow creme (7 oz / 198 g (e.g., Jet-Puffed Marshmallow Creme)); 2 teaspoons pure vanilla extract; extra ground nutmeg or cinnamon (optional, for topping); festive sprinkles (optional, for topping)

This creamy Eggnog Fudge Recipe tastes like a mug of holiday eggnog turned into rich, melt-in-your-mouth Christmas candy—no baking, just simple stovetop magic.

When December rolls around, I always have a carton of eggnog in the fridge and a long list of people I want to spoil a little. This eggnog fudge is one of my favorite “treat plus gift” recipes: it’s a smooth white chocolate fudge, warmly spiced with nutmeg and vanilla, that cuts into tidy little squares for cookie trays, goodie tins, or a quiet moment with a cup of coffee when the house finally gets quiet.

What makes this holiday fudge extra special is how fast it comes together. You cook a simple eggnog, sugar, and butter mixture, stir in white chocolate and marshmallow creme, and let the fridge do the rest. You get all that festive eggnog dessert flavor in a winter fudge recipe that doesn’t need the oven and doesn’t require candy-making superpowers.

Why You’ll Love This Eggnog Fudge Recipe

No oven needed – this is a simple stovetop-and-fridge homemade fudge.
Big holiday flavor – nutmeg, vanilla, and creamy eggnog in every bite.
Perfect for gifting – it cuts cleanly into pretty squares for candy boxes and cookie platters.

Crowd-pleaser – even people who “don’t like eggnog” usually love this creamy eggnog fudge.
Make-ahead friendly – stays fresh for days, so you can prep before the holiday rush.
Simple ingredients – pantry staples plus eggnog and white chocolate chips.

Reliable texture – rich, smooth, and sliceable, not grainy or dry.
Easy to customize – turn it into spiced eggnog fudge, boozy fudge, or nutty fudge with a few tweaks.

Ingredients

Here’s everything you need to make this festive fudge recipe at home.

For the Eggnog Fudge:

2 cups (400 g) granulated sugar
1/2 cup (1 stick / 113 g) unsalted butter, cut into chunks
3/4 cup (180 ml) full-fat eggnog (store-bought or homemade)
1/4 teaspoon fine sea salt
1 teaspoon ground nutmeg, plus extra for sprinkling (freshly grated if you can)
2 cups (about 12 oz / 340 g) white chocolate chips
1 jar (7 oz / 198 g) marshmallow creme (like Jet-Puffed Marshmallow Creme)
2 teaspoons pure vanilla extract

Optional for topping:

Extra ground nutmeg or cinnamon
Festive sprinkles (for a Christmas fudge recipe twist)

Ingredient tips:

Eggnog: Use regular, full-fat eggnog for the best creamy texture. Light or dairy-free eggnog can work, but the fudge may set a bit softer.

White chocolate chips: Choose a good-quality brand that melts smoothly—Ghirardelli or Guittard are great. Cheaper chips sometimes resist melting and leave tiny lumps.
Butter: Unsalted lets you control the salt level. If you use salted butter, reduce added salt to a pinch.
Marshmallow creme: This helps the fudge set with a smooth, non-grainy texture. It’s doing a lot of behind-the-scenes work, so don’t skip it.

Nutmeg: Freshly grated nutmeg makes a big difference in this winter fudge recipe; it gives that classic eggnog flavor.

Directions

You don’t need a candy thermometer, but if you have one, it will make this rich eggnog candy even more foolproof.

Prepare the pan.
Line an 8×8-inch (20×20 cm) baking pan with parchment paper, letting some hang over the edges as “handles.” Lightly grease the parchment with a little butter or cooking spray so the eggnog fudge lifts out cleanly.
Measure everything first.
Have your white chocolate chips, marshmallow creme, vanilla, and nutmeg measured and ready to go in separate bowls. Once the sugar mixture is hot, you’ll need to move quickly, so a bit of prep here makes things calmer later.

Cook the eggnog mixture.
In a medium heavy-bottomed saucepan, combine the sugar, butter, eggnog, salt, and nutmeg. Set the pan over medium heat and stir gently as the butter melts and the sugar starts to dissolve.
Bring to a gentle boil.
When the mixture begins to bubble around the edges, adjust the heat to keep a steady but gentle boil. Stir frequently, scraping the bottom and sides of the pan so nothing scorches.
Cook to soft-ball stage.
Continue boiling and stirring for 8–10 minutes, or until a candy thermometer reads about 234–238°F (112–114°C). If you don’t have a thermometer, the mixture will thicken slightly and look glossy and smooth. (If it smells like it might be browning, the heat is too high—turn it down a bit.)

Add white chocolate and marshmallow creme.
Remove the pan from the heat. Immediately add the white chocolate chips and marshmallow creme. Stir, stir, stir until everything melts and the mixture is thick, creamy, and uniform. If a few chips resist melting, place the pan back over very low heat for 15–20 seconds, stirring constantly.
Stir in vanilla and adjust spice.
Add the vanilla extract and taste a tiny bit (careful, it’s hot). If you want more of that spiced eggnog fudge vibe, add another pinch of nutmeg or a small shake of cinnamon and stir it in.
Pour and smooth.
Quickly pour the fudge into your prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to pop any air bubbles. Sprinkle a light dusting of nutmeg or festive sprinkles over the top, if you like.

Chill until firm.
Let the fudge cool at room temperature for about 30 minutes, then transfer it to the fridge for at least 2–3 hours, or until fully set. You can even leave it overnight.
Cut into squares.
Use the parchment “handles” to lift the fudge out of the pan. Place it on a cutting board and cut into 1-inch squares with a sharp knife. Wipe the knife between cuts for perfectly clean edges.

Servings & Timing

Yield: About 36 small squares of eggnog fudge
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 2–3 hours
Total Time: About 3 hours, mostly hands-off

If you’re making Christmas candy plates, one batch usually fills a small tin, especially if you mix in some cookies or other holiday fudge flavors.

Variations

You know what? This easy eggnog fudge is a great base for playing around a little.

Boozy Eggnog Fudge: Stir 1–2 tablespoons of dark rum or bourbon into the mixture with the vanilla (fudge may be slightly softer).
Nutty Eggnog Fudge: Fold in 1/2 cup finely chopped pecans, walnuts, or toasted almonds just before pouring into the pan.
Cinnamon Eggnog Fudge: Add 1 teaspoon ground cinnamon along with the nutmeg for a cozier winter fudge recipe.

Gingerbread Eggnog Fudge: Stir in 1 teaspoon molasses and 1/2 teaspoon ground ginger for a gingerbread-meets-eggnog dessert.
Cranberry White Chocolate Fudge: Gently fold in 1/3 cup dried cranberries for color and a tart pop.
Vanilla Eggnog Fudge Swirl: Melt a few extra tablespoons of white chocolate, drizzle over the top, and swirl with a toothpick before chilling.

Storage & Reheating

Fudge isn’t something you reheat, but how you store it matters a lot for texture.

Room temperature: In a cool kitchen, this homemade fudge can sit at room temperature in an airtight container for up to 3 days. Keep layers separated with parchment.
Refrigerator: For longer storage, keep your creamy eggnog fudge in an airtight container in the fridge for up to 2 weeks. Let the pieces sit at room temperature for 10–15 minutes before serving so the texture softens slightly.

Freezer: Arrange fudge squares in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag or container. Freeze for up to 2 months. Thaw in the fridge overnight, then bring to room temp before serving.
Make-ahead tip: If you’re planning holiday parties or Christmas gift boxes, you can make this eggnog fudge recipe 5–7 days ahead and keep it chilled until you’re ready to package.

Notes

A few things I’ve learned after many batches of holiday fudge over the years:

Don’t rush the boil. If you crank the heat too high, the mixture can scorch before the sugar cooks enough. A steady medium heat is kinder and gives you a smoother fudge.
Stir, but not frantically. You want to stir often, especially at the bottom and corners of the pan, but there’s no need to whisk like crazy. Gentle, regular stirring works well.
Use a heavy pan. A cheap, thin pot tends to burn sugar easily. A medium heavy-bottomed saucepan spreads the heat more evenly and gives you a creamier texture.

If it looks a little grainy: Sometimes, if the sugar crystals on the side of the pan fall back in, you can get a slight grainy feel. Stirring in the marshmallow creme thoroughly usually smooths that out.
Cut small pieces. This rich eggnog candy is sweet and decadent. One-inch squares are just right, especially if you’re serving other Christmas fudge recipes or cookies alongside.
Flavor balance: If you’re not a huge nutmeg fan, start with 1/2 teaspoon, taste after stirring in the white chocolate and marshmallow, and add more gradually. You can always add; you can’t take away.

FAQs about This Eggnog Fudge Recipe

Can I make this eggnog fudge without marshmallow creme?
You can, but the texture will be less creamy and more prone to sugar crystals. If you skip it, be very careful with temperature and stirring.

Can I use dairy-free eggnog?
Yes, many readers have good luck with almond or oat-based eggnog. The fudge may set slightly softer, so chill it well and keep it refrigerated.

What if I don’t have a candy thermometer?
You can still make this holiday fudge. Boil gently for about 8–10 minutes, watching for the mixture to thicken and become glossy. It should coat the back of a spoon.

Why didn’t my fudge set?
Most often, it didn’t cook quite long enough or hot enough. Next time, cook a minute or two longer or use a thermometer to reach soft-ball stage.

Can I double this recipe?
Yes, but use a large, heavy pot and cook a bit longer. A double batch will take a few extra minutes to reach the right temperature.

How do I keep the fudge from sticking to the pan?
Line the pan with parchment and lightly grease it. This combination makes lifting and cutting your Christmas candy so much easier.

Can kids help with this recipe?
They can help measure, sprinkle toppings, and cut (with supervision), but the boiling sugar step should be handled by an adult—it gets very hot.

Is this safe for people who don’t like “raw eggs”?
Yes. Most store-bought eggnog is pasteurized, and then you’re boiling it again. There are no raw eggs in the final fudge.

Conclusion

This Eggnog Fudge Recipe is everything I love about the season in one little square—creamy, cozy, sweet, and just a bit nostalgic. It’s an easy eggnog dessert that doubles as a heartfelt homemade gift and looks beautiful on any holiday table.

Give it a try, and let me know how it turns out for you—did you keep it classic, or try a spiced or boozy twist? Leave a comment with your version, share a picture of your festive fudge recipe, and if you’re in a baking mood, you might also enjoy pairing it with peppermint bark, gingerbread cookies, or another white chocolate fudge for a full Christmas dessert spread.

Eggnog Fudge

This creamy Eggnog Fudge Recipe tastes like a mug of holiday eggnog turned into rich, melt-in-your-mouth Christmas candy—no baking, just simple stovetop magic. Smooth white chocolate fudge warmly spiced with nutmeg and vanilla, perfect for gifting or holiday dessert trays.

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Prep Time 15

Cook Time 10

Total Time 3 15

Course Candy, Dessert

Cuisine American

Servings pieces

Calories 140 kcal

Ingredients

2 cups granulated sugar about 400 g
1/2 cup unsalted butter 1 stick / 113 g, cut into chunks
3/4 cup full-fat eggnog store-bought or homemade
1/4 teaspoon fine sea salt
1 teaspoon ground nutmeg plus extra for sprinkling; freshly grated if possible
2 cups white chocolate chips about 12 oz / 340 g; use good-quality chips
1 jar marshmallow creme 7 oz / 198 g (e.g., Jet-Puffed Marshmallow Creme)

2 teaspoons pure vanilla extract
extra ground nutmeg or cinnamon optional, for topping
festive sprinkles optional, for topping

Instructions

Line an 8x8-inch (20x20 cm) baking pan with parchment paper, letting some hang over the edges as handles. Lightly grease the parchment with a little butter or cooking spray so the eggnog fudge lifts out cleanly.
Measure out the white chocolate chips, marshmallow creme, vanilla, and nutmeg and have them ready in separate bowls. Once the sugar mixture is hot, you’ll need to move quickly.
In a medium heavy-bottomed saucepan, combine the sugar, butter, eggnog, salt, and nutmeg. Set the pan over medium heat and stir gently as the butter melts and the sugar starts to dissolve.

When the mixture begins to bubble around the edges, adjust the heat to keep a steady but gentle boil. Stir frequently, scraping the bottom and sides of the pan so nothing scorches.
Continue boiling and stirring for 8–10 minutes, or until a candy thermometer reads 234–238°F (112–114°C). If you don’t have a thermometer, cook until the mixture thickens slightly, looks glossy, and coats the back of a spoon. If it smells like it might be browning, lower the heat.
Remove the pan from the heat. Immediately add the white chocolate chips and marshmallow creme. Stir until everything melts and the mixture is thick, creamy, and uniform. If a few chips resist melting, place the pan back over very low heat for 15–20 seconds, stirring constantly.

Stir in the vanilla extract. Taste a tiny bit carefully (mixture is hot); if desired, add an extra pinch of nutmeg or a small shake of cinnamon and stir to combine.
Quickly pour the fudge into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to pop any air bubbles. Sprinkle a light dusting of nutmeg or festive sprinkles over the top, if using.
Let the fudge cool at room temperature for about 30 minutes, then transfer it to the refrigerator for at least 2–3 hours, or until fully set. It can also chill overnight.

Use the parchment handles to lift the fudge out of the pan and place it on a cutting board. Cut into 1-inch squares with a sharp knife, wiping the knife between cuts for clean edges.

Notes

Storage: At cool room temperature, keep in an airtight container for up to 3 days, separating layers with parchment. Refrigerate for up to 2 weeks; let pieces sit at room temperature 10–15 minutes before serving. For longer storage, freeze squares in a single layer until solid, then transfer to an airtight container and freeze for up to 2 months. Thaw in the fridge, then bring to room temperature.
Tips: Don’t rush the boil—medium heat helps prevent scorching and yields smoother fudge. Stir regularly, especially along the bottom and corners of the pan, but not aggressively. Use a heavy-bottomed saucepan for even heating. If the mixture seems slightly grainy, thorough stirring with the marshmallow creme usually smooths it out. Cut small 1-inch pieces; this fudge is rich. If you’re sensitive to nutmeg, start with 1/2 teaspoon and add more to taste after the white chocolate and marshmallow creme are stirred in.
Variations: For Boozy Eggnog Fudge, stir in 1–2 tablespoons dark rum or bourbon with the vanilla (texture may be slightly softer). For Nutty Eggnog Fudge, fold in 1/2 cup finely chopped pecans, walnuts, or toasted almonds just before pouring into the pan. For Cinnamon Eggnog Fudge, add 1 teaspoon ground cinnamon with the nutmeg. For Gingerbread Eggnog Fudge, stir in 1 teaspoon molasses and 1/2 teaspoon ground ginger. For Cranberry White Chocolate Fudge, fold in 1/3 cup dried cranberries before pouring. For a Vanilla Swirl, drizzle a little extra melted white chocolate over the top and swirl with a toothpick before chilling.
FAQs (summary): You can make this without marshmallow creme, but it will be less creamy and more prone to sugar crystals; be extra careful with temperature. Dairy-free eggnog (almond, oat, etc.) can work but may yield a softer set; keep refrigerated. If the fudge doesn’t set, it likely wasn’t cooked long or hot enough—next time cook a bit longer or to 234–238°F. The recipe can be doubled in a large, heavy pot; it will take a few extra minutes to reach temperature. The boiling sugar step should be done by an adult. Most store-bought eggnog is pasteurized, and it’s boiled again here, so there are no raw eggs in the finished fudge.