Eggnog Fudge

This Eggnog Fudge is smooth, creamy, and packed with eggnog flavor. It’s an eggnog lover’s dream treat!

Why You’ll Love This

If you love eggnog this is the perfect treat for you!

Flavor – This eggnog fudge recipe is made with real eggnog. It’s not just flavored with nutmeg and rum extract. It’s a decadent seasonal treat!
Easy – It’s a super easy fudge recipe that anyone can make in under 20 minutes!
Texture – It’s smooth and creamy just like fudge should be.
Gifting – During the holiday gifting homemade goodies is one of the best Christmas gifts! This creamy fudge is sure to be a hit.

Some of our other favorite holiday dessert recipes to make are Eggnog Cookies, Peanut Butter Cup Cookies, Cranberry Orange Bread, Chocolate Covered Pretzel Rods, Eggnog Cheesecake with Gingersnap Crust, and Fig Cookies. See below for our chocolate fudge recipe.

Eggnog fudge ingredients on a dark surface.

Key Ingredients

Please see the recipe card below for the full list of ingredients and instructions.

Fudge Base – Granulate sugar, unsalted butter, high quality white chocolate bars, and marshmallow creme (marshmallow fluff).
Flavorings – Homemade or store-bought eggnog, freshly grated nutmeg, kosher salt, and rum extract.

How to Make Eggnog Fudge

Line an 8×8 inch square pan with parchment paper. Roughly chop the white chocolate bars and set aside.

Parchment lined 8x8 baking pan for the eggnog fudge.

Chopped baking white chocolate bars on a wooden board.

In a heavy medium-sized saucepan over medium heat, combine the butter, sugar, eggnog, and salt. Bring it to a rolling boil, stirring constantly. Boil for 8 to 10 minutes, or until a candy thermometer reaches 234 degrees F (soft ball stage). Remove from the heat.

Butter, sugar, eggnog and salt combined in a medium saucepan.

Eggnog fudge ingredients boiling in a saucepan.

Working quickly, stir in the white chocolate and grated nutmeg until all the chocolate is melted and smooth. With a wooden spoon beat in the marshmallow cream and rum extract until completely combined.

The chopped chocolate added to the boiled eggnog fudge ingredients in a saucepan.

Marshmallow cream added to the eggnog fudge ingredients in a saucepan.

Pour the eggnog fudge into the prepared pan and sprinkle additional freshly grated nutmeg over the top for garnish. Let cool to room temperature and then refrigerate for 4 hours up to overnight.

The eggnog fudge poured into the prepared baking pan with a ground nutmeg garnish.

Remove the fudge from the pan using the overhang of parchment paper. Cut the fudge in half one way and then the other to make four equal squares. Cut each small square into thirds one way and then the other, resulting in 9 equal pieces. You should have 36 equal pieces of fudge.

Eggnog fudge cut into serving pieces on a wooden board.

Eggnog fudge on a dark plate with a glass mug of eggnog.

Tips

I always use freshly grated nutmeg for the best flavor. But you can substitute ground nutmeg if needed.
Use high-quality chocolate like Guittard or Ghirardelli. There are only a few ingredients in the eggnog fudge, so you want it to be fabulous!
You can use white chocolate chips, but I don’t recommend them for this eggnog fudge recipe. They contain palm oil, not cocoa butter, and don’t taste as good, in my opinion. They also won’t give you as much of a creamy texture.
Use a heavy-bottomed saucepan. This is important when making candy. The thick base heats more evenly, and the contents heat slowly.
Do not leave the fudge, and stir constantly. You don’t want it to burn to the bottom of the pan.

Variations

You can substitute vanilla extract for the rum extract. Just be aware it won’t have as deep of eggnog flavor.
Garnish the top with seasonal sprinkles instead of grated nutmeg.

FAQs

Storing

Place the fudge in an airtight container and store it at room temperature for up to 5 days. You can refrigerate the fudge but it will stay softer at room temperature. If stored in the refrigerator it tends to dry out a little faster and not stay as soft.

Can I freeze fudge?

Yes! Wrap the fudge tightly, place it in a freezer safe container, and freeze it for up to 3 months.

More Fudge Recipes

Extra Dark Chocolate Fudge

Easy Chocolate Peppermint Fudge

Butter Pecan Fudge

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Eggnog Fudge Recipe

Smooth and creamy eggnog fudge made with real eggnog!

5 from 2 votes

Print Pin Rate

Course: Candy, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 20

Servings:

Calories: 132kcal

Author: Leigh Harris

Ingredients

1/2 cup Unsalted butter
2 cups Granulated sugar
3/4 cup Eggnog
1/4 tsp Kosher salt
10 1/2 oz White chocolate chopped
1/2 tsp Freshly grated nutmeg
7 oz Marshmallow creme (marshmallow fluff)
1 tsp Rum extract

Instructions

Line an 8×8 inch square baking pan with parchment paper leaving an overhang to use as handles. Roughly chop the white chocolate bars and set aside.
In a heavy medium-sized saucepan over medium heat, combine the butter, sugar, eggnog, and salt. Bring it to a rolling boil, stirring constantly. Boil for 8 to 10 minutes, or until a candy thermometer reaches 234 degrees F (soft ball stage). Remove from the heat.
1/2 cup Unsalted butter, 2 cups Granulated sugar, 3/4 cup Eggnog, 1/4 tsp Kosher salt
Working quickly, stir in the white chocolate and grated nutmeg until all the chocolate is melted and smooth. With a wooden spoon beat in the marshmallow creme and rum extract until completely combined.
10 1/2 oz White chocolate, 1/2 tsp Freshly grated nutmeg, 7 oz Marshmallow creme, 1 tsp Rum extract
Pour the eggnog fudge into the prepared pan and sprinkle additional freshly grated nutmeg over the top for garnish. Let cool to room temperature and then refrigerate for 4 hours up to overnight.
Remove the fudge from the pan using the overhang of parchment paper. Cut the fudge in half one way and then the other to make four equal squares. Cut each small square into thirds one way and then the other, resulting in 9 equal pieces. You should have 36 equal pieces of fudge.

Notes

Use a heavy-bottomed saucepan. This is important when making candy. The thick base heats more evenly, and the contents heat slowly.

Do not leave the fudge, and stir constantly. You don’t want it to burn to the bottom of the pan.

Store in an airtight container at room temperature for up to 5 days.

Nutrition