Go Back
–+ servings
creamy holiday dessert treat

Eggnog Fudge

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 2 hours
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 24 pieces

Equipment

  • 1 large saucepan
  • 1 Wooden spoon
  • 1 candy thermometer
  • 1 9x9 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 9x9 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

For best results, make sure you use a candy thermometer to achieve the soft-ball stage, as this ensures the fudge will set properly. If you don't have a candy thermometer, you can test the fudge by dropping a small amount of the mixture into a glass of cold water; it should form a soft ball when rolled between your fingers. Additionally, ensure the fudge cools completely at room temperature to maintain its creamy texture.
Tried this recipe?Let us know how it was!