This Eggnog Fudge Is a Whole Cozy Mood
Alright, friend—pull up a kitchen stool and lemme tell you about the one treat that gets me in the holiday spirit faster than you can sing “Jingle Bells” (which, frankly, my sister does way too loudly). Eggnog Fudge is a solid December tradition at my house. I still remember the first time I made this; the kids hovered like hungry squirrels, and I almost forgot to add the nutmeg because everyone’s debating which Christmas movie to watch—again. I ended up scraping fudge off the spatula with my finger (don’t judge), and realizing it tasted like a snow day in edible form.
Oh, and if you’re wondering what it pairs with: pajama pants, messy hair, and—you guessed it—eggnog (or warm cider, honestly, we’re not fussy).
Why You’ll Love This—Seriously
I make this Eggnog Fudge pretty much every year between Thanksgiving and Christmas, whenever I spot that fancy eggnog in the store (or sometimes the generic stuff, shh). My family loses all self-control around this—it’s creamy, a little boozy if you want, and tastes basically like winter. Even my aunt, who claims to hate eggnog, sneaks more than her share. Minor confession: I’ve struggled with fudge setting weird before, so don’t fret if yours looks wonky at first. It’s a forgiving recipe with lots of wiggle room.
What You’ll Need (and What Can Sub In)
- 2 cups white chocolate chips: If you’re out, chop up a white chocolate bar. Once, I used a random brand, and honestly, it worked just fine.
- 3/4 cup eggnog: The thicker the better, but in a pinch, I’ve thinned with evaporated milk. My grandmother, for the record, insisted on brand name only.
- 1/4 cup unsalted butter: I use salted if it’s what’s handy. Just skip a pinch of salt later, maybe.
- 1/2 cup granulated sugar: Some people swear by superfine. Eh. I can’t tell the difference.
- 1/2 teaspoon nutmeg: Fresh grated is heavenly; in all honesty, jarred works fine for busy days.
- 1 teaspoon vanilla extract: Don’t skip unless you really must. Or try rum extract for a boozy nudge.
- Pinch of salt.
- Optional: Chopped walnuts or pecans (my brother says nuts are fudge sabotage, but I love ’em), or a pinch of cinnamon on top.
Directions (Brace Yourself, It’s Easier Than You Think)
- Get yourself an 8×8″ pan, line it with parchment or a bit of foil. (I once used wax paper—bad call. Parchment wins.)
- In a good saucepan, combine eggnog, sugar, and butter over medium heat. Stir. And stir. Maybe check your phone, but don’t wander too far or it’ll boil over. You want it smooth and just bubble-town around the edges.
- Turn heat low. Toss in the white chocolate chips and keep stirring like you mean it. Pretty soon it gets glossy—don’t panic if it looks lumpy at first, that always happens to me. Stir until it’s all melted.
- Add nutmeg, salt, and vanilla (or rum extract if that’s your jam). This is where I sneak a taste. If you wanna add nuts, now’s the time—or leave ‘em out if you’re peacekeeping.
- Pour and scrape (quickly, it thickens fast!) into your pan. Jiggle the pan a bit to level it out. Sprinkle extra nutmeg or even cinnamon if you’re feeling festive.
- Let it set at room temp for a couple hours, or stick it in the fridge if you’re in a rush—just don’t freeze it, or the texture gets weird (ask me how I know).
- Cut into squares once it’s firm. I always try to cut neat rows, but fudge does what it wants. It’s fine. Eat the edges. For quality control.
Some Notes Only Learned the Hard (Funny) Way
- If your fudge feels way too soft, next time just cook the eggnog mixture a bit longer before adding chocolate. Trust me, been there.
- White chocolate burns quick, so be the pot watcher for this one.
- I used to think store-bought eggnog was cheating, but actually, it just makes life simpler. If you want to make your own, more power to you (here’s a solid homemade eggnog recipe I tried once—it’s good, just more work).
How I’ve Tweaked (and Goofed Up) Variations
- Sometimes I add a wee splash of spiced rum. Fantastic. Feels adult-ish.
- One year, I tried swapping almond extract for vanilla—eh, honestly, not my finest hour. Tasted like marzipan on vacation.
- Swapping in milk chocolate—nope, not eggnog fudge anymore, just weird. Stick to white chocolate.
- You can use colored sprinkles on top for kids. Last time, they all clustered on one side. Kids still approved.
Got the Right Gear?
You’ll need a saucepan, spatula, and an 8×8 pan—or, actually, I’ve used a loaf pan when desperate (makes taller fudge cubes, which nobody minded). A hand mixer isn’t necessary, but if your arm feels like it’ll fall off from stirring, I get it. Oh, and if you don’t own parchment paper, buttered foil truly saves the day. No judgment.
Keeping It Fresh (If It Lasts That Long)
This fudge will keep in a sealed container at room temp for about 4 days—though, honestly, in my house it never lasts more than a day! If you stick it in the fridge, it’ll get denser, which some people love. I personally sneak a square right out of the fridge at midnight. Real talk.
How We Serve It at My Place
I cut generous squares and stick ‘em on a pretty tray next to mugs of eggnog, coffee, or cocoa; sometimes we break out the hot buttered rum, just saying. My mom says she likes it with black coffee “to cut the sweetness,” but that’s just her. If you want to get extra-fancy, dust with a little cinnamon or edible glitter (my daughter’s suggestion, not mine—but it really is festive).
If I Could Go Back: Pro Tips from a Kitchen Stumbler
- I once tried to microwave the eggnog and sugar—nope, grainy city. Strongly recommend stovetop.
- Impatience is your enemy here. I rushed the setting step and ended up with fudge soup. Learned my lesson.
- If it separates while stirring, don’t panic. Just keep going—it’ll usually come together. If not, still tastes good.
Eggnog Fudge Q&A (or: Stuff People Ask)
- Does this taste super boozy? Not unless you add a bunch of rum. It’s mostly just creamy and warming. But if you want a non-boozy version, skip the extract swap.
- Can I use homemade eggnog? Sure can! I sometimes do. Just aim for a thicker style, or else the fudge might not set up firm enough (ask me how I know). Here’s a fun recipe from Alton Brown in case you feel ambitious.
- Is this gluten free? It should be, but double-check your chocolate brand (I once got surprised on that front, go figure).
- What if I only have a 9×13 pan? Honestly, go for it, but fudge’ll be thinner and kinda breaks easier. Still yummy, though.
- Do you have to refrigerate? Nope, but it keeps longer if you do. I think it tastes better the next day, but that’s me.
- Can I double the batch? Yes, just use a bigger pan—or two 8x8s. Or, on second thought, just eat it straight from the mixing bowl. (Kidding. Ish.)
So that’s my not-so-perfect, but pretty darn delicious, Eggnog Fudge guide. Did I forget something? (Very possible.) Feel free to reach out; I love swapping stories and hearing what random toppings people try!
Ingredients
- 2 cups granulated sugar
- 1/2 cup unsalted butter
- 3/4 cup eggnog
- 1/2 teaspoon ground nutmeg
- 12 ounces white chocolate chips
- 1 jar (7 ounces) marshmallow creme
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
-
1Line an 8-inch square pan with parchment paper and lightly grease it.
-
2In a medium saucepan, combine granulated sugar, butter, eggnog, and ground nutmeg. Bring to a boil over medium heat, stirring constantly.
-
3Boil for 4–5 minutes, stirring constantly, until the mixture reaches 234°F on a candy thermometer.
-
4Remove from heat and immediately stir in white chocolate chips until melted and smooth.
-
5Add marshmallow creme, vanilla extract, and ground cinnamon. Stir until fully combined.
-
6Pour the fudge mixture into the prepared pan. Smooth the top and sprinkle with a pinch of additional nutmeg if desired. Let cool at room temperature for at least 90 minutes, then cut into pieces.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
