Eggnog Fudge is a better choice for your family cookie exchange. You’ll stand out because it’s awesome, and it’s NOT a cookie! Made with real eggnog, this creamy fudge treat is delicious!
If you love eggnog, be sure to try these tasty Eggnog Cheesecake Bars. With three delicious layers, they are a hit at every party! Our eggnog cookies are always a hit, with their soft and chewy texture!
The Gift of Fudge
Everyone does a cookie exchange this time of year, am I right? Whether you bake up sugar cookies or gingerdoodles, it’s always about the cookie sharing.
While the party itself is usually fun, hanging with friends and drinking wine or holiday punch, the cookies can be everywhere from delicious to disgusting.
I’ve brought home some that I just can’t eat, no matter how much dunking I do in my coffee. I think it’s because in my family, we have certain flavors of Christmas cookies we enjoy every year. It’s hard to veer off the well traveled path of cookie eating.
And one man’s Kolachky, is another man’s trash.
You know what I NEVER get sick of though?
Candy. Fudge, to be exact. You can’t go wrong, and the flavors are endless. Instead of sending my neighbors off with a plate of cookies, I make an assortment of fudge.
And the best part is, I can make the fudge today, keep it in my fridge, then slice off pieces throughout the month.
(You can learn more about storing fudge in my guide for how to make fudge!)
A Variety of Fudge Flavors
Today’s Eggnog Fudge is delicious. Similar to these Eggnog Truffles, these creamy bites of fudge are the perfect treat for the holidays! Packed with eggnog flavor, these are for the true eggnog fans!
Each pan makes about 64 pieces, so there is plenty to share!
Also, no candy thermometer needed for today’s fudge recipe. That makes it a win in my book!
My favorite recipes of fudge includes this Gingerbread Fudge, a classic Chocolate Fudge, Butterscotch Fudge, Butter Pecan Fudge, and so much more! I may even make a batch of English Toffee or Saltine Toffee to add to the candy plates!
You may also LOVE this Candy Cane Fudge for the holidays. Such a delicious treat, and kids love it too! If this sounds delicious to you, keep on reading!
Easy Instructions
Preparation. Line a 9 inch square pan with parchment paper or aluminum foil. Set aside.
In a large mixing bowl, add the marshmallow cream, white chocolate chips, nutmeg, and rum flavoring. Set this aside.
Boil. In a large saucepan, melt butter with sugar, eggnog, heavy cream, and kosher salt over medium high heat. Bring this to a boil, stirring occasionally. Boil for a full 4-5 minutes, while stirring. Remove from heat.
Blend. Pour butter mixture over the marshmallow creme ingredients. Using an electric stand mixer (with whisk attachment) beat for about 1 minute, until smooth, and white chocolate has melted.
Immediately pour into prepared baking dish and sprinkle with nutmeg.
Set. Allow to set for about 3 hours. Cut and enjoy!
Recipe FAQs
Most fudge recipes can be stored in an airtight container at room temperature. This allows them to stay soft and not dried out. I prefer to not cut my fudge until ready to serve, and I only cut what I need, storing the rest for later. This eggnog fudge can be stored in the refrigerator, for a chilled texture.
YES! The best way to freeze fudge is to wrap it in foil if you are going to store it for any length of time more than a month. Then put those wrapped individual slices into a zip lock freezer bag. That way, you can take out a slice at a time whenever you may need it. To thaw fudge, you should let it stay wrapped and thaw it in the refrigerator slowly. That way the condensation will be less likely to form on the fudge.
The rum extract adds an authentic eggnog flavor to this fudge. If you do not have it or don’t want to buy any, you can substitute vanilla extract.
More Holiday Recipes:
- Peanut Butter Fudge
- Vanilla Toffee Fudge
- Peppermint Bark
- Oreo Balls
- Grinch Punch
- Red Velvet Cheesecake Cake
- Ugly Sweater Cake
- More CANDY Recipes
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Eggnog Fudge
Ingredients
- 2 cups granulated sugar
- ¼ cup eggnog
- ½ cup heavy whipping cream
- ¾ cup unsalted butter
- Pinch of salt
- 1 jar marshmallow cream 7oz
- 1 package white chocolate morsels 11oz
- ¼ teaspoon nutmeg
- 1 teaspoon rum flavoring
Instructions
- Line a 9-inch square baking dish with parchment paper. Set aside.
- Prepare your mixing bowl by adding the marshmallow cream, white chocolate morsels, nutmeg, and rum flavoring. Place these ingredients into the mixing bowl and set aside.
- In a large saucepan, melt butter with sugar, eggnog, heavy cream, and salt over medium high heat. Bring to a boil. Stirring continuously, boil for a complete 4 minutes (rolling boil). Remove from heat.
- Pour mixture over ingredients in mixing bowl. Using an electric mixer with whisk attachment, beat on medium until smooth and white chocolate is melted (about one minute). Pour into prepared baking dish.
- If desired, sprinkle with extra nutmeg for garnish.
- Allow to set for about 3 hours, or overnight. Remove parchment paper and cut into bite sized pieces. ENJOY.
- To store, keep in airtight container at room temperature for up to two weeks.
Notes
- Storage. Most fudge recipes can be stored in an airtight container at room temperature. This allows them to stay soft and not dried out. I prefer to not cut my fudge until ready to serve, and I only cut what I need, storing the rest for later. This eggnog fudge can be stored in the refrigerator, for a chilled texture.
- Freezing. The best way to freeze fudge is to wrap it in foil if you are going to store it for any length of time more than a month. Then put those wrapped individual slices into a zip lock freezer bag. That way, you can take out a slice at a time whenever you may need it. To thaw fudge, you should let it stay wrapped and thaw it in the refrigerator slowly. That way the condensation will be less likely to form on the fudge.
- What if I can’t find rum flavoring? The rum extract adds an authentic eggnog flavor to this fudge. If you do not have it or don’t want to buy any, you can substitute vanilla extract.
- Eggnog- Use a high fat content eggnog, not a light version. Some people have had issues with the eggnog setting up properly, and a low calorie eggnog seems to be the culprit. IF yours didn’t set up, scoop with a small cookie scoop onto parchment paper. Freeze for one hour, remove from freezer and dip in white chocolate. Voila. Eggnog Truffles!
I’m getting ready to make this recipe.
If I have to quadruple the ingredients what pan should I use? I assume the cooking time is the same???