Creamy, sweet, and spicy, this Eggnog Fudge is perfect for the holiday season! It’s simple to make this homemade fudge recipe and your friends and family will love it.
I like making fudge at Christmastime, and packaging it up as gifts for friends and family. We usually have fudge out for snacking at holiday parties too. Fudge (including this recipe, and chocolate Velveeta fudge) is definitely a Christmas requirement around here!
This fudge is made with creamy, sweet white chocolate, fresh eggnog, and warm spices. It’s a far cry from the traditional chocolate fudge flavor, but with the same smooth texture and decadent, melt-in-your-mouth quality that everyone loves.
Eggnog is such a delicious treat during the holiday season! If you love it like I do, try making these Eggnog Cookies too.
Need more Christmas dessert ideas? Check out this recipe for a Christmas-themed funfetti layer cake that will impress everyone on the big day.
Why You’ll Love This Recipe
- Marshmallow Creme: This fudge recipe uses marshmallow creme (or marshmallow fluff) to make the smoothest fudge recipe ever. Using marshmallow creme is also a shortcut, keeping you from needing to cook corn syrup and other ingredients together like some traditional fudge recipes.
- Spicy Eggnog Flavor: Eggnog itself has bold flavors of nutmeg, cinnamon, and cloves, plus we’re adding a bit more spice and some rum extract to really make this fudge taste like eggnog.
- Great for Gifts: A small box of eggnog fudge wrapped with ribbon is a gift that anyone would be thrilled to open.
Complete list of ingredients and amounts can be found in the recipe card below.
- Eggnog: Of course we’re adding eggnog to our fudge! For this recipe, you should use full-fat dairy eggnog. Non-fat or non-dairy versions won’t create the same creamy texture.
- Butter and Sugar: These two melt down with the eggnog to create the base for our fudge. We’ll cook this mixture until it reaches the soft-ball candy stage, which will ensure that the fudge is thick and sturdy.
- Marshmallow Creme: This ingredient makes eggnog fudge just a bit light and airy.
- White Chocolate: Use high-quality white chocolate bars for best results. Candy melts and chocolate chips shouldn’t be used to make fudge.
- Seasonings: ground nutmeg, ground cinnamon, pure vanilla extract, rum flavoring, and a pinch of salt amplify the flavors that are already in the eggnog.
How to Make Eggnog Fudge
- Prepare: Line a 9-inch square pan with parchment paper, and set it aside.
- Cook: In a large saucepan, combine sugar, butter, and eggnog. Bring to a boil while stirring constantly, and heat until it reaches soft ball stage 234°F/113°C (about 4 minutes). Use a candy thermometer. Remove from heat.
- Add Ingredients: Stir in chopped white chocolate until it’s fully melted and incorporated. Then stir in the marshmallow cream, nutmeg, cinnamon, salt, and rum. Keep stirring until the mixture is smooth, then spread into the prepared pan.
- Set: Very lightly dust the top of the fudge with grated nutmeg, and let it harden at room temperature or in the fridge for at least four hours, or overnight.
- Serve: Slice into small squares and serve!
Storing Eggnog Fudge
You can store fudge at room temperature in an airtight container. To keep the fudge from drying out, try to keep as much air off it as possible by wrapping it with plastic wrap.
The dairy in the recipe has been cooked with sugar to a high temperature, making it safe to store it this way. If you have any concerns you can certainly store fudge in the fridge instead. I sometimes enjoy eating this fudge chilled.
Homemade fudge will stay fresh in the fridge for up to 3 weeks.
Eggnog fudge can also be frozen. Wrap it well with foil or plastic wrap, then place in a zip-top bag. Take out only what you need and allow it to thaw overnight in the refrigerator.
More Delicious Christmas Cookies
Add some of these amazing Christmas Cookie recipes to your list this year:
- Classic Chocolate Crinkle Cookies
- Christmas Pinwheel Cookies
- Christmas Crack (cracker toffee)
The easiest way is to use a candy thermometer. When the thermometer hits 234°F/113°C, you will know that you’ve hit the right stage. You can also test by dropping a small amount of the sugar mixture into a bowl of cold water. Remove it and rub it between your thumb and fingers. If it forms a small ball that can easily be flattened, it’s ready.
Dry or crumbly fudge is usually caused by overcooking. Next time, use a candy thermometer to cook the fudge to the correct temperature.
Soft, gooey, caramel-like fudge will happen if the mixture wasn’t cooked enough. Because fudge is a homemade candy, it’s very important to be precise with the cooking temperature.
Have fun making this deliciously spiced Eggnog Fudge for your family! Make sure to Pin the recipe so that you can make it next year too.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Easy Eggnog Fudge Recipe
- 2 cups (400g) granulated sugar
- ¾ cup (170g) unsalted butter
- ½ cup (120ml) full fat eggnog
- 7 ounce/200g jar marshmallow creme
- 12 ounces (340g) white chocolate finely chopped
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
- 1 teaspoon rum flavoring
- Line a 9 inch square pan with parchment paper and set aside.
- In a large saucepan, combine sugar, butter, and eggnog. Bring to a boil while stirring constantly, and heat until it reaches soft ball stage 234°F/113°C (about 4 minutes). Remove from heat.
- Stir in white chocolate until it’s fully melted and incorporated.
- Stir in marshmallow cream, nutmeg, cinnamon, salt, and rum. Keep stirring until the mixture is smooth then spread into the prepared pan (You can use a mixer with whisk attachment to beat until well blended).
- Very lightly dust the top of the fudge with grated nutmeg, and let the fudge set at room temperature or in the fridge (4 hours – overnight).
- Slice into squares and serve.
- Homemade fudge will stay fresh in the fridge for up to 3 weeks.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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