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 eggnog 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 fudge recipe for the first time back in 2013. I got it from one of the first bloggers I had ever “met” when I started, Joan, from Chocolate, Chocolate and More.
This white chocolate eggnog fudge 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!
Have you ever made your own eggnog? Typically, I have always purchased mine at the store, but this year, after reading so much about homemade, I will definitely be trying to make it from scratch!
So the other day, I made it again, and after that first bite — Yep. Still amazing.
What do I need to make this Eggnog Fudge?
- butter
- cream
- eggnog
- sugar
- white chocolate chips
- marshmallow creme
- nutmeg
- vanilla
Before we get to the recipe .. I would love to share the other fudge recipes that I have with you!
NEVER FAIL FUDGE – This tried and true, old fashioned recipe for Never Fail Fudge won’t ever let you down. It turns out perfectly rich and creamy each and every time you make it.
MINT FUDGE — Silky mint chocolate fudge, so easy to make you’ll wonder why you haven’t yet! (click the photo to grab the recipe)
This York Peppermint Patty Fudge, is rich, chocolaty and only requires 4 ingredients! (click the photo to grab the recipe)
Caramel, Toffee and Pecan Fudge – White chocolate, caramel, Heath bar and pecans. Your sweet tooth will thank you.(click the photo to grab the recipe)
Candy Bar Fudge {Snicker Bar Fudge} Only THREE ingredients, this semi sweet chocolate fudge full of Snicker’s Candy Bars will make you SWOON! (click the photo to grab the recipe)
Tools for Making Eggnog Fudge:
- a good candy thermometer
- a heavy saucepan
- either a 9×9 baking dish or an 8×8 baking dish
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.
Do you love Eggnog?
These Frosted Eggnog Cookies are a must bake!
FROSTED EGGNOG COOKIES Perfectly spiced, soft cookies with a fluffy frosting, all with the holiday taste of eggnog. (click the photo for the recipe)
Let’s make some fudge!
Eggnog Fudge
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!
Ingredients
- 1/2 cup butter (1 stick)
- 2 Tablespoons heavy whipping cream
- 3/4 cup eggnog minus 2 Tablespoons
- 2 cups sugar
- 1 (11 ounce package) white chocolate chips
- 1 (7 ounce) jar Marshmallow Creme
- 1/2 teaspoon nutmeg + more for topping
- 2 teaspoons vanilla extract
Instructions
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.
Notes
This recipe from Chocolate, Chocolate and More
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 118Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 37mgCarbohydrates: 18gFiber: 0gSugar: 18gProtein: 1g
Nutrition isn't always accurate.
If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela
Allison says
What a great idea! My husband loves eggnog, I’ll have to make this for him!
Natalie says
This fudge looks so delicious and perfect for Christmas! Can’t wait to try this recipe!
Claudia Lamascolo says
wow what a great flavor for the holiday and perfect for gift giving. I know everyone would love this eggnog flavored fudge
Sandra says
This eggnog fudge is a great addition to a holiday dessert try. I made these last year and plan on giving them to neighbors this season! Easy and delicious recipe!
Charyl says
Can this be made without a candy thermometer? Sounds wonderful!
Michaela Kenkel says
hi, Charyl. I wouldn’t recommend it. You need to the candy thermometer to tell you when it gets to the right temperature and stage. You don’t need one that is super expensive, but you should have one. I hope that doesn’t hinder you trying the recipe!
Madeleine says
I made this recently. Making it again for a church bake sale. It turned out great! Got great reviews! I am, however, baffled by the 3/4 of a cup of egg nog minus two tablespoons, although I did follow it! I’m just curious how you arrived at that measurement!
Michaela Kenkel says
Madeleine, I wish it were a more clever story, but this recipe came from a friend, and I just make it how she did. I figured, if it worked, I would roll with it! 🙂
Katie says
Hi!
Is there a way to incorporate spiced rum to this recipe?!
Michaela Kenkel says
I have never tried it? Sometimes chocolate can get pretty fickle when you add things to it? Unless you truly want alcohol, you could try incorporating the spices used in spiced rum? In addition to the cinnamon, there are cloves, allspice, ginger and star anise. You could ramp up the “spice” factor that way? Or try replacing the vanilla extract with a good quality rum extract?
Brittany Heppe says
Have you ever tried this with dark chocolate and marshmallows rather than marshmallow cream. I have a recipe for “healthier” marshmallows and trying to use it some place.
Michaela Kenkel says
Brittany – I have not. I am sorry I wouldn’t be able to say how that would turn out. If you try it, I would love to know!
Delilah says
Do you use salted or unsalted butter?
Michaela Kenkel says
I actually use whatever I have on hand. Either will work.