Imagine the rich aroma of nutmeg and vanilla wafting through your kitchen, as creamy white chocolate and buttery eggnog meld into a smooth, luxurious fudge.
The soft, velvety texture of the eggnog fudge is a comfort that warms both the heart and the home, especially during the chill of winter.
This treat matters to me because it brings back memories of cozy family gatherings around the holiday season, where laughter and warmth filled the air.
Eggnog fudge is perfect for those busy weeknights when you crave a quick yet indulgent dessert, or as a sweet finale to a leisurely Sunday supper.
I remember one particularly hectic holiday season when this fudge saved the day, effortlessly delighting guests with its festive flavor. It was the perfect treat that brought smiles all around.
Ready to bring some culinary joy into your home? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with the rich combination of eggnog and nutmeg.
- Uses pantry staples like sugar, butter, and white chocolate chips.
- Requires minimal prep time, making it a quick dessert option.
- Sets beautifully without refrigeration, ensuring a creamy texture.
- Offers a festive treat perfect for holiday gatherings and celebrations.
Ingredients
- 2 cups granulated sugar — verify it’s fresh and clump-free.
- 1/2 cup unsalted butter — use high-quality butter for best flavor.
- 3/4 cup eggnog — choose a rich and creamy variety.
- 10 ounces white chocolate chips — opt for premium chocolate for smooth melting.
- 7 ounces marshmallow cream — check for a creamy, spreadable consistency.
- 1 teaspoon vanilla extract — select pure vanilla for authentic taste.
- 1/2 teaspoon ground nutmeg — freshly ground if possible for stronger aroma.
Step-by-Step Method
Line the Pan
Line a 9×9 inch baking pan with parchment paper. Verify the paper covers the sides for easy removal later.
This step prevents the fudge from sticking, making it simpler to lift out and cut once set.
Combine Ingredients
In a large saucepan, combine sugar, butter, and eggnog over medium heat.
Stir the mixture consistently until the butter melts completely and the sugar dissolves. This creates a smooth, homogeneous base.
Boil the Mixture
Attach a candy thermometer to the saucepan.
Bring the mixture to a boil, stirring occasionally. Monitor the temperature closely, confirming it reaches 234°F (soft-ball stage).
This is essential for the fudge’s texture.
Melt Chocolate
Remove the saucepan from heat.
Stir in white chocolate chips until melted. The heat from the mixture should be sufficient to melt the chips, creating a creamy consistency.
Add Remaining Ingredients
Add marshmallow cream, vanilla extract, and ground nutmeg to the mixture.
Stir until everything is well combined. This enhances the flavor profile and guarantees a smooth texture.
Pour and Spread
Pour the fudge mixture into the prepared baking pan.
Use a spatula to spread it evenly across the pan. Even spreading guarantees uniform thickness and consistent pieces when cutting.
Cool and Set
Let the fudge cool at room temperature for 2 hours or until set.
Avoid refrigeration as it might alter the texture. Allowing it to set properly results in a creamy, firm fudge.
Cut into Pieces
Once set, lift the fudge out of the pan using the parchment paper.
Use a knife to cut the fudge into 24 pieces. The parchment paper aids in easy removal without crumbling.
Ingredient Swaps
- For a dairy-free version, substitute unsalted butter with a plant-based butter and use a dairy-free eggnog.
- Replace white chocolate chips with vegan white chocolate chips for a vegan-friendly option.
- For a sugar-free alternative, use a sugar substitute like erythritol or monk fruit sweetener in place of granulated sugar.
- If marshmallow cream isn’t available, you can make a homemade version using egg whites and sugar.
You Must Know
- Monitor Temperature: Use a candy thermometer to reach the precise 234°F (soft-ball stage) for ideal fudge consistency.
- Mix Thoroughly: Confirm that the white chocolate chips and marshmallow cream are fully melted and mixed to achieve a smooth texture.
- Use Fresh Nutmeg: For the best flavor, use freshly ground nutmeg instead of pre-ground for a more robust taste.
- Cool Completely: Allow the fudge to cool at room temperature for the full 2 hours to confirm it sets properly and retains its creamy texture.
- Cut with Care: Use a sharp knife to cut the fudge into 24 even pieces after it has set, for a clean and professional-looking presentation.
Serving Tips
- Serve with a sprinkle of extra nutmeg for added flavor and presentation.
- Pair with a hot cup of coffee or spiced tea for a cozy treat.
- Arrange pieces on a festive platter for holiday gatherings.
- Add a dollop of whipped cream on the side for a creamy contrast.
- Include alongside a selection of holiday cookies for a dessert buffet.
Storage & Make-Ahead
Eggnog fudge can be stored in an airtight container in the refrigerator for up to two weeks.
For make-ahead convenience, it freezes well for up to three months.
Simply wrap the fudge tightly in plastic wrap and place it in a freezer-safe container to maintain its creamy texture.
Reheating
To gently reheat eggnog fudge, use a microwave on low power in short intervals.
Alternatively, place it in a preheated oven at a low temperature.
Avoid stovetop reheating.
Holiday Traditions and Eggnog
There’s something magical about holiday traditions that involve eggnog. Every year, I enthusiastically anticipate that first sip. Its creamy richness and nutmeg’s warmth evoke memories of laughter-filled evenings with family by the fireplace.
I remember my grandmother’s kitchen, filled with the sweet aroma of eggnog fudge cooling on the counter. She’d let me stir the pot, teaching me the secrets of perfecting its silky texture.
As snow gently fell outside, we’d gather around, sharing stories and indulging in those decadent squares of fudge. The mingling scents of eggnog, vanilla, and nutmeg seemed to encapsulate the essence of the season.
Each bite felt like a hug, a reminder of the love and joy that define our family’s holiday celebrations.
Final Thoughts
Give this delightful Eggnog Fudge recipe a try and enjoy the rich, festive flavors it brings to your dessert table!
Feel free to tweak the recipe with a sprinkle of cinnamon or a dash of rum extract for an extra holiday twist.
Frequently Asked Questions
Can I Use Flavored Eggnog in This Fudge Recipe?
Absolutely, you can use flavored eggnog! I once swapped regular for cinnamon-spiced eggnog, and it transformed the fudge into an aromatic delight. The subtle spice danced through each creamy piece, making every bite a holiday treasure. Enjoy experimenting!
Is It Possible to Make This Fudge Without Marshmallow Cream?
I once skipped marshmallow cream and found the fudge a bit denser but still delightful. Try using more white chocolate or a splash of heavy cream for a smoother texture. The aroma was irresistible, tempting my patience.
How Can I Prevent the Fudge From Being Too Grainy?
To avoid grainy fudge, I guarantee the sugar completely dissolves by stirring continuously. I remember once gently swirling the pot like a gentle river current, creating a smooth, creamy dream that melted perfectly on my tongue.
What Is the Shelf Life of Eggnog Fudge?
I’ve found that storing fudge in an airtight container keeps it fresh for up to two weeks. The creamy texture and rich flavors remind me of cozy winter nights by the fireplace, savoring each delightful bite.
Can I Freeze Eggnog Fudge for Longer Storage?
I’ve frozen my fudge before, and it works wonders! Wrap each piece in parchment, then pop them in a freezer bag. When you crave that creamy, nutmeg-kissed delight, thaw them slowly for a festive treat anytime.
Eggnog Fudge
Equipment
- 1 large saucepan
- 1 Wooden spoon
- 1 candy thermometer
- 1 9×9 inch baking pan
- 1 piece of parchment paper
- 1 Knife
Ingredients
- 2 cup granulated sugar
- 1/2 cup unsalted butter
- 3/4 cup eggnog
- 10 ounce white chocolate chips
- 7 ounce marshmallow cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
Instructions
- Line a 9×9 inch baking pan with parchment paper.
- In a large saucepan, combine sugar, butter, and eggnog over medium heat.
- Stir the mixture until the butter melts and the sugar dissolves.
- Attach a candy thermometer to the saucepan and bring the mixture to a boil.
- Continue boiling until the mixture reaches 234°F (soft-ball stage).
- Remove the saucepan from heat and stir in white chocolate chips until melted.
- Add marshmallow cream, vanilla extract, and nutmeg, stirring until well combined.
- Pour the fudge mixture into the prepared baking pan and spread evenly.
- Let the fudge cool at room temperature for 2 hours or until set.
- Once set, lift the fudge out of the pan using the parchment paper.
- Cut the fudge into 24 pieces using a knife.
Notes
