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!
It was super tasty and set very well
I boiled my mixture until 237° and then I mixed it in my stand mixer for probably 3-5 mins. I can’t wait to serve it. Perfect flavor and texture.
One of our holiday favorites!
Nice white fudge but no egg nog flavor at all. I make egg nog fudge every thanksgiving and decided to try this recipe instead. Kids said it’s a miss.
I have a fudge company. The one thing I can tell you, is that you should never over mix your chocolate, while making ANY kind of fudge. If you do, your fudge can become way too hard. Stir it till the ingredients are just mixed. Also, when making eggnog fudge, it is important to use a high fat eggnog. I read that someone used soy milk. Not the best idea. Eggnog fudge is a softer fudge, Before cutting, I will put mine in a fridge for about 30 minutes, and it is so much easier.
My very first fudge and it turned out great. Was very proud of myself.
This is the VERY first time I made fudge. Making sample packs for family and friends. I normally don’t eat a lot of sweets but it turned out AMAZING!!
I’ll be putting it in my permanent recipe binder.
I will follow you anywhere lol. Your recipes are fabulous and always turn out just right for me. This one’s still in the fridge for a Christmas morning suprise but even if we have to eat it with a spoon…well…I already have AND burned my tongue. Still didn’t stop 😂🤣 SOOOO yummy! Thank you for this AND the pumpkin fudge recipe!!
Great taste but not fudge because it’s too soft
Totally agree with you Daphne! This must be the ‘other’ mans trash she mentioned. Hat to throw it in the garbage
I’m really disappointed in this recipe. It tastes good, but it is a big blob. Definitely not fudge.
Yup
For Eileen December 21, 2019: What are the equivalent measurements for artificial sugar; i.e., Swerve, Sweet ‘n Low, etc.? Can you please reference one of the fudge recipes as an example.
Thanks for your reply…it would help a great deal
Are the white chocolate chips essential? They are hard to find where I live
Excellent flavor used vanilla instead of rum, big problem definitely too too soft. Made a second time cooked for 61/2 minutes will see tomorrow if that worked
MUST READ
Don’t go by time when cooking, but use a candy thermometer or instant read and cook to 235, no less. That will help a ton. The recipe also fails to mention beating the fudge with your mixer until it loses its sheen. This is also important for it to set properly, and I find it takes well over a minute, more like 5. Think of it like going from a glossy paint to an eggshell or matte.
I also double the nutmeg to bring out the eggnog flavor better. I’ve been making this stuff for years and we all love it!
Definitely something wrong then, because it has a distinct eggnog flavor.
This recipe is awesome as is.
I made the eggnog from scratch (recipe that’s linked in fudge recipe)
It tasted great!
Used a splash of Gentleman Jack for flavoring.
Can i use real rum instead of the flavoring? With the alcohol change how it cooks?
This sounds fabulous & I can’t wait to try it out this Christmas. I just have 2 questions:
1. Can the pinch of salt be omitted, or is it necessary for this particular recipe?
2. Also, when you say “allow to set,” am I correct in assuming that it sets up in the fridge?
Many thanks in advance!
Salt can be omitted. And Eggnog fudge is best when cold, so yes, this particular fudge recipe sets up great in the fridge!
I made this today using soy milk eggnog & it has been 3 hours & it has not yet set up. Is this savable or should I just pitch it? It taste good, no rum flavoring so I used vanilla. Please help!!!!
Thank you,
Patti
Yeah not sure about the soy milk. You could try to make truffles. Scoop the “fudge” with a small scoop and freeze on parchment paper. Then dip in white chocolate.
I had a hard time with the recipe, and found out different brands have different fat contents and therefore the method needs to change. I used a digital thermometer and cooked it till 237 (way longer than 4 mins), then beat until it thickens (longer than a minute). Should work!
I was interested in the peanut butter fudge recipe. After wasting 30 minutes trying to find the ingredient list, I gave up. Things kept popping up, I was a wreck by the time I gave up. Not an enjoyable experience.
If I don’t have a stand mixer, can I use a hand mixer or hand whisk it?
I would use a hand mixer!
Can I omit the sugar?
Omit the sugar in fudge? Nope that won’t work.
You can’t omit the sugar but I used Swerve granulated sugar substitute and made sugar free fudge and it worked well if you want to make sugar free treats.
This is so very yummy!!! Thank you! As noted above the fudge is soft. I did two batches and both were the same. I even used a candy thermometer.
After looking at the problem I decided to cut it squares. Then I put a rack under it and inverted it on a tray. I then separated all the squares upside down and it is setting just fine.
After making it this holiday season again, I’m finding different brands of egg nog are making a BIG difference. Try to use the thickest, highest fat content egg nog you can find in the stores. No low fat or off brand seems to work, as it tends to not have the fat content this needs.
Can I double this recipe in a 9×13 pan? Will it turn out the same?
I usually try to avoid doubling my fudge recipes as I find the consistency just never seems right (don’t know if it’s the boiling time or what that needs to change). I would suggest maybe just making two batches.