Skip to content

Eggnog Fudge

Creamy and rich eggnog fudge that combines all of the best flavors of Christmas! Makes the perfect edible gift for the holidays.

squares of eggnog fudge on a red plate

Easy Holiday Fudge

I always get so excited to enjoy eggnog during Christmas time. It also makes a great addition to so many recipes, like this homemade fudge, eggnog cookies and eggnog french toast.

If there’s one thing that screams Christmas time, it’s fudge! I love to make a few different fudge recipes during the holiday season and this eggnog fudge is always included. It’s perfectly creamy, chocolaty and has amazing eggnog flavor.

The best part about this recipe is that it’s super easy to whip up and comes together in about 30 minutes. Then just place it in the fridge or freezer and you’ll have the perfect sweet treat on hand to enjoy whenever you need a little pick me up. :)

It also makes a great edible gift and is always a hit with anyone that tries it. Just wrap the fudge in cellophane and add a cute Christmas tag. Gifts from the kitchen are always the best!

checking eggnog fudge temperature on a candy thermometer

Ingredients

  • Sugar: I use granulated sugar
  • Butter: I used salted. If you use unsalted, then add a pinch of salt.
  • Eggnog: My favorite brand is Darigold.
  • White baking chocolate: I love to use Ghiradelli.
  • Ground nutmeg: this add the perfect flavor.
  • Marshmallow creme: this creme will make the fudge nice and creamy.
  • Vanilla extract: I like to use pure vanilla extract for great flavor.

How to Make Eggnog Fudge

Step 1: Boil the sugar, butter and eggnog 

In a medium saucepan over medium-heat, bring the sugar, butter and eggnog to a full boil. Continue to let boil until a candy thermometer reaches 234°F. Remember to stir the mixture constantly the whole time to prevent scorching.

Step 2: Add remaining ingredients 

Remove from heat and add in the white chocolate and nutmeg, stirring until the chocolate is melted. Then immediately stir in the marshmallow creme and vanilla extract. Beat with an electric mixer until well blended.

Step 3: Pour in dish and refrigerate 

Pour the mixture into a buttered or parchment-lined 8×8″ pan and sprinkle extra nutmeg on top. Place in refrigerator until cool, then cut into squares.

eggnog fudge in a baking dish lined with parchment paper

Does fudge have to be refrigerated?

Yes, you’ll need to store this eggnog fudge in the refrigerator. It will keep for up to 2 weeks if chilled in an airtight container in the fridge.

Freezing Tips

Another great thing about this fudge recipe is that it’s great for freezing! Simply stick it in an airtight container or freezer bag and store in freezer for up to one month.

stack of eggnog fudge on a red christmas plate

More Fudge Recipes:

stack of eggnog fudge

Eggnog Fudge Recipe

4.67 from 3 votes
Creamy and rich eggnog fudge that combines all of the best flavors of Christmas! Makes the perfect edible gift for the holidays.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 30

Ingredients 

Instructions

  • In a medium-sized saucepan, bring the sugar, butter and eggnog to a full boil over medium-heat for about 4 minutes. Stir constantly to prevent scorching.
    cooking eggnog fudge in pot
  • Continue to cook over medium until a candy thermometer reaches 234°F.
    thermometer on pan
  • Remove from heat and stir in the white chocolate and nutmeg. Stir until the chocolate is melted. Then immediately stir in the marshmallow creme and vanilla extract. Use a mixer with whisk attachment to beat until well blended.
  • Pour into a buttered 8×8" square pan. Sprinkle extra nutmeg on top.
  • Cool in the refrigerator, then cut into squares.
    eggnog fudge stacked on a red plate

Notes

Storage: Store in an airtight container in the refrigerator for up to one week. To freeze, wrap in  foil and then place in the freezer for up to 3 months.
Eggnog: Make sure to use a full fat eggnog (don’t use a light version, or it will separate). My favorite brand is Darigold. 

Calories: 167kcal | Carbohydrates: 26g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 41mg | Potassium: 46mg | Sugar: 24g | Vitamin A: 110IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 0.1mg
Course: Dessert
Cuisine: American
Author: Jamielyn Nye

Originally written by Cindy from Skip to my Lou for I Heart Naptime.

Let’s connect

Join our community of over 5 million!

Featured on

  • Taste of Home
  • Martha Stewart
  • Country Living
  • BuzzFeed
  • Yahoo
  • Food Network
  • Today