Creamy eggnog fudge is decadent, rich, filled with holiday flavors, and easy to make.
The authentic eggnog flavored recipe calls for simple ingredients and turns out a dessert worthy of gift-giving (if you don’t eat it all first).
White Chocolate Eggnog Fudge
Eggnog is one of those treats that we love to drink around the holidays, and what better way to enjoy it than in fudge?
Nutmeg, white chocolate, eggnog, butter, marshmallow cream, and a few other ingredients make this dessert a rich and creamy treat that everyone will be begging for.
It’s the perfect holiday fudge recipe that will satisfy any sweet tooth.
What Ingredients Do I Need For Eggnog Fudge?
- White granulated sugar
- Ground nutmeg
- Marshmallow cream
- White chocolate chips
- Vanilla extract
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
How To Make Eggnog Fudge
- Add the butter to a saucepan and melt on medium heat on the stovetop.
- Next, add the sugar, eggnog, and ground nutmeg and mix well.
- Place the candy thermometer into the saucepan and turn the burner to medium-high heat.
- Cook until the candy thermometer reaches 234-degrees, stirring occasionally.
- Remove the saucepan from the burner and stir in the marshmallow cream until melted.
- Next, add the vanilla extract and white chocolate chips and mix until the chips are melted.
- Pour the fudge into a square baking pan lined with parchment paper and sprinkle ground nutmeg on top.
- Allow the fudge to set up for at least two hours.
Step-By-Step Instructions For The Perfect Holiday Fudge Recipe
Prep the square baking pan by lining it with parchment paper.
If you don’t have any parchment paper that is fine, you just might mess up your first piece of fudge that you cut out.
But seriously, is that a big deal? No, because you need to sample it first, right?
The first rule of fudge club…sample it.
I use an 8-inch by 8-inch or 9-inch by 9-inch pan.
I don’t usually grease them because there’s so much butter in the recipe that the fudge should slide right out.
Start by melting the butter in a saucepan on the stove top on medium heat.
Add the sugar to the saucepan.
Next, add the ground nutmeg to the saucepan.
Pour the eggnog into the bowl with the sugar and mix well.
I used store-bought eggnog, but you can use homemade eggnog, instead.
I know someone that makes homemade eggnog and it is out of this world delicious. It’s such a comforting holiday treat.
Place the candy thermometer into the saucepan.
Be sure not to allow the thermometer to touch the bottom of the pan or it will be an incorrect reading.
Bring the ingredients to a rolling boil and cook until the candy thermometer reaches 234-degrees, also known as the soft ball stage.
I use a candy thermometer because I am terrible at trying to figure out if the fudge is done or not.
If you don’t have a candy thermometer, you can start timing it for four minutes once it reaches a full rolling boil.
A full rolling boil is boiling ingredients that continue to boil while you stir it. The picture above is not quite a full rolling boil.
The fudge is at a full rolling boil in this picture above.
After the fudge reaches the correct temperature, add the marshmallow cream to the saucepan and mix until melted.
Pour the vanilla extract into the pan and combine.
Next, add the white chocolate chips and mix until melted.
For some reason, white chocolate chips take longer to melt than semi-sweet. I am sure there is some scientific reason behind it, but just keep stirring until they melt.
You will have some nice biceps later.
If you like milk chocolate, dark chocolate, or semi-sweet chocolate you can do that instead of the white.
The great thing about this fudge is that it’s going to taste amazing no matter what you choose to use. It’s the perfect sweet treat.
Pour the creamy fudge into a square pan.
I used an 8-inch by 8-inch pan, but you can also use a 9-inch by 9-inch pan.
If you are taking the fudge to a party, you can pour it into a 9-inch by 13-inch pan. The fudge won’t be as thick but you will get more pieces out of it.
Sprinkle a little bit of ground nutmeg on the top of the fudge and allow it to set up for two to three hours.
You can also place the fudge in the refrigerator if you need it to firm up a little faster.
After the fudge sets up, you can lift it out with the parchment paper and slice it.
More Homemade Fudge Recipes And Desserts
- Creamy chocolate fudge – this is a popular special treat that is easy to make and super tasty to eat.
- Hershey’s chocolate fudge – this is the fudge your grandma used to make. It’s just like the taste of home.
- Tiger butter fudge – you only need three ingredients for this beautiful artistic-looking fudge. And, it has a creamy texture that everyone loves.
- Butter pecan fudge – the best way to make someone happy is to make them a pan of butter pecan fudge. It’s the best thing out there.
- Cake batter fudge – can you guess the fun ingredient in this fudge recipe? Talk about good fudge.
- Peppermint white chocolate fudge (peppermint candies, or candy cane fudge)
- Easy Rock Candy – this is one of those candy recipes that is fun to make with the kids.
- Eggnog cookies from Cooking Classy (the perfect treat for the yearly cookie exchange).
- French toast casserole – this is not only breakfast but a wonderful dessert. Once you try it, it will be a favorite around the holidays (or for any day for that matter;).
For more tips on fudge, check out Making Fudge Recipes
How Do I Store The Easy Eggnog Fudge?
You can store the fudge in an airtight container. I have a Tupperware container that works perfectly.
You can also use a Zip Lock freezer bag or something similar that can be sealed.
The fudge can be stored in the refrigerator or on the counter. It stays softer if you leave it out of the refrigerator.
Easy And Creamy Eggnog Fudge Recipe
Check out the eggnog fudge recipe card below, grab those ingredients, and start cooking! This is an easy eggnog fudge recipe that you will love.
Then, share your comments below and share a picture of your dessert on the Pinterest Pin! If you made any changes or added something different, be sure to share it with us so we can try it, too!
We love to hear about how you tried a different ingredient, so let us know!
- 3/4 cup butter (1-1/2 sticks)
- 3 cups sugar
- 7 ounces eggnog
- 7 ounces marshmallow cream
- 12 ounces white chocolate chips
- 1 teaspoon vanilla extract
- Pinch of ground nutmeg to sprinkle on top
- Add the butter to a saucepan and melt on medium heat.
- Next, add the sugar and a teaspoon of nutmeg.
- Pour the eggnog into the saucepan and mix well and turn to medium-high heat.
- Add the candy thermometer to the pan and bring to a full rolling boil. Cook until the thermometer reaches 234-degrees, stirring occasionally.
- Remove the pan from the stovetop and stir in the marshmallow cream and vanilla extract. Stir until the cream is melted.
- Next, add the white chocolate chips and mix until melted.
- Pour fudge into the prepared baking dish and sprinkle nutmeg on top.
- Allow the fudge to set up for at least two to three hours.
Do not let the candy thermometer touch the bottom of the pan or you will get an incorrect reading.
If you are in a hurry, you can place the fudge in the refrigerator to help speed up the setup process.
You can use a 9-inch by 13-inch pan, as well. The pieces won't be as thick, but you will be able to have more pieces for a party, etc.
Keep the fudge in an airtight covered container. It can be left on the counter.
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Nutrition Information:Yield: 25 Serving Size: 1
Amount Per Serving: Calories: 249Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 67mgCarbohydrates: 39gFiber: 0gSugar: 37gProtein: 1g
Nutrition is approximate.