This Eggnog Fudge is perfect for Christmastime — It has a smooth and creamy texture, with white chocolate and a mild eggnog flavor everyone is sure to enjoy!
Who doesn’t love FUDGE?? There are SO MANY kinds, I have multiple recipes myself, right here on my blog. The others all all chocolate — dark chocolate, milk chocolate, full of nuts or candy — this fudge? This fudge here is different. The texture alone will have you falling in love. So smooth and creamy. But if you are like us, and you love eggnog – – you will need to make this recipe STAT.
It’ll be sure to be on your Christmas baking list, year after year.
This recipe isn’t new to my blog. I actually blogged this recipe for the first time back in 2013. I got this recipe from one of the first bloggers I had ever “met” when I started, Joan, from Chocolate, Chocolate and More. This recipe has always done crazy well at Christmastime for me, but the photos were not great, and I decided this year it would get a recipe revamp!
So the other day, I made it again, and after that first bite — Yep. Still amazing. Before we get to the recipe .. I would love to share the other fudge recipes that
I have with you!
Just for fun … here’s the old photo — Or in case you landed here from an old link on social media! 😉
I made this early in the month, and cut it, wrapped it waxed paper and placed it in a ziplock bag. It’s in the freezer all ready for my holiday trays. (YAY!)
Snuggle up with a good book or a good Christmas movie, a piece of fudge and your favorite cuppa. Mmmmmm. Enjoy the holidays.
Let’s make some fudge!
- ½ cup butter (1 stick)
- 2 Tablespoons heavy whipping cream
- ¾ cup eggnog minus 2 Tablespoons
- 2 cups sugar
- 1 (11 ounce package) white chocolate chips
- 1 (7 ounce) jar Marshmallow Creme
- ½ teaspoon nutmeg + more for topping
- 2 teaspoons vanilla extract
- Line a 9x9 or 8x8 pan with foil, then butter foil well. Set aside.
- Combine butter, eggnog, cream and sugar in a heavy medium saucepan. Bring to a boil over medium heat stirring occasionally.
- Once boiling, reduce heat a little bit, using a candy thermometer, continue cooking until temperature reaches 235 degrees (soft ball stage) remove from heat, stir in white chocolate chips. Continue stirring until chocolate is completely melted and blended in. Add in Marshmallow, nutmeg and vanilla. Stir until smooth. Spread into prepared pan.
- Garnish with a dusting of nutmeg. Let cool at room temperature completely before removing from pan and cutting into squares. Store at room temperature for up to one week or in refrigerator for up to three weeks. Freezes well.