Jamielyn Nye
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Creamy and rich eggnog fudge that combines all of the best flavors of Christmas! Makes the perfect edible gift for the holidays.
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Table of Contents
- Easy Holiday Fudge
- Ingredients
- How to Make Eggnog Fudge
- Does Fudge Have to be Refrigerated?
- Freezing Tips
- More Fudge Recipes
- Eggnog Fudge Recipe Printable Recipe
Easy Holiday Fudge
I always get so excited to enjoy eggnog during Christmas time. It also makes a great addition to so many recipes, like this homemade fudge, eggnog cookies, eggnog pie and eggnog French toast.
If there’s one thing that screams Christmas time, it’s fudge! I love to make a few different fudge recipes during the holiday season like my 3-ingredient fudge, peanut butter chocolate fudge or snickerdoodle fudge and of course this eggnog fudge is always included. It’s perfectly creamy, chocolaty and has amazing eggnog flavor.
The best part about this recipe is that it’s super easy to whip up and comes together in about 30 minutes along with this peppermint bark. Then just place it in the fridge or freezer and you’ll have the perfect sweet treat on hand to enjoy whenever you need a little pick me up. :)
It also makes a great edible gift and is always a hit with anyone that tries it. Just wrap the fudge in cellophane and add a cute Christmas tag. Gifts from the kitchen are always the best!
Ingredients
- Sugar: I use granulated sugar
- Butter: I used salted. If you use unsalted, then add a pinch of salt.
- Eggnog: My favorite brand is Darigold.
- White baking chocolate: I love to use Ghiradelli.
- Ground nutmeg: this add the perfect flavor.
- Marshmallow creme: this creme will make the fudge nice and creamy.
- Vanilla extract: I like to use pure vanilla extract for great flavor.
How to Make Eggnog Fudge
Step 1: Boil the Sugar, Butter and Eggnog
In a medium saucepan over medium-heat, bring the sugar, butter and eggnog to a full boil. Continue to let boil until a candy thermometer reaches 234°F. Remember to stir the mixture constantly the whole time to prevent scorching.
Step 2: Add Remaining Ingredients
Remove from heat and add in the white chocolate and nutmeg, stirring until the chocolate is melted. Then immediately stir in the marshmallow creme and vanilla extract. Beat with an electric mixer until well blended.
Step 3: Pour in Dish and Refrigerate
Pour the mixture into a buttered or parchment-lined 8×8″ pan and sprinkle extra nutmeg on top. Place in refrigerator until cool, then cut into squares.
Does Fudge Have to be Refrigerated?
Yes, you’ll need to store this eggnog fudge in the refrigerator. It will keep for up to 2 weeks if chilled in an airtight container in the fridge.
Freezing Tips
Another great thing about this fudge recipe is that it’s great for freezing! Simply stick it in an airtight container or freezer bag and store in freezer for up to one month.
Can’t get enough eggnog? These eggnog cupcakes with eggnog frosting are full of holiday flavor!
More Fudge Recipes
- Microwave Fudge
- EASY Peanut Butter Fudge
- Peanut Butter and Jelly Fudge
- White Chocolate Fudge
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Eggnog Fudge Recipe
4.80 from 5 votes
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Author: Jamielyn Nye
Creamy and rich eggnog fudge that combines all of the best flavors of Christmas! Makes the perfect edible gift for the holidays.
Prep Time: 5 minutes mins
Cook Time: 20 minutes mins
Total Time: 25 minutes mins
Servings: 30
Ingredients
- 2 cups granulated sugar
- ½ cup butter
- ¾ cup eggnog
- 12 ounces white baking chocolate , or melting wafers
- ¼ teaspoon ground nutmeg , more for topping
- 7 ounce jar marshmallow creme
- 1 ½ teaspoon vanilla extract
Instructions
In a medium-sized saucepan, bring the sugar, butter and eggnog to a full boil over medium-heat for about 4 minutes. Stir constantly to prevent scorching.
Continue to cook over medium until a candy thermometer reaches 234°F.
Remove from heat and stir in the white chocolate and nutmeg. Stir until the chocolate is melted. Then immediately stir in the marshmallow creme and vanilla extract. Use a mixer with whisk attachment to beat until well blended.
Pour into a buttered 8×8" square pan. Sprinkle extra nutmeg on top.
Cool in the refrigerator, then cut into squares.
Notes
Storage: Store in an airtight container in the refrigerator for up to one week. To freeze, wrap in foil and then place in the freezer for up to 3 months.
Eggnog: Make sure to use a full fat eggnog (don’t use a light version, or it will separate). My favorite brand is Darigold.
Nutrition
Calories: 167kcal | Carbohydrates: 26g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 41mg | Potassium: 46mg | Sugar: 24g | Vitamin A: 110IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 0.1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Course: Dessert
Cuisine: American
Did you make this recipe? Don’t forget to give it a star rating below!
Originally written by Cindy from Skip to my Lou for I Heart Naptime.
Categorized as: Candy + Fudge, Christmas, Desserts, Freezer-Friendly, No-Bake, Stovetop
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
More about Jamielyn Nye
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27 comments
- Melody
Do you think almond milk eggnog would work in this recipe?
- Reply
- Jamielyn Nye
I haven’t tried, but I’m afraid it wouldn’t have enough fat to hold the shape.
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