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.
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.
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.
Nutrition
Calories: 140kcal
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