Eggnog Fudge Recipe

I love making fudge for the holidays; it’s such a simple yet delicious dessert! This year I wanted to try something a little different and instead of making regular chocolate fudge, I decided to incorporate my absolute favorite holiday flavor: eggnog! It turned out delicious, so I’m sharing my homemade eggnog fudge recipe with you guys today. If you like fudge, you will love this!

Eggnog Fudge Recipe

Ingredients

• 1-¾ C sugar
• ½ C butter (1 stick)
• ¾ C eggnog
• 12 oz bag of white chocolate chips
• ½ t grated nutmeg
• 7 oz jar of marshmallow fluff
• 1 T vanilla

NOTE: If you have a candy thermometer, it’s helpful for this recipe. But if you don’t, no worries! There’s a trick for telling when the fudge is hot enough; I’ll share it below.

Instructions

Line a 8×8 pan with parchment paper or foil, then coat with butter. Set aside.

Combine butter, sugar, and eggnog in a medium-sized pan and bring to a boil over medium heat. I like to use a thick, heavy pan like my Le Creuset dutch oven for fudge because it heats slowly but evenly so you don’t have to worry about burning the sugar!

Bring the mixture to a full, rolling boil, and continue to cook, stirring, until the liquid reaches 235 degrees F. This is also known as “soft ball stage”.

If you don’t have a candy thermometer, grab a bowl of ice water and drop a bit of the melted sugar into the water. If it is the right temperature it will form a soft, flexible ball in the water; if you remove the ball from the water it will flatten like a pancake after a few moments in your hand. If the liquid forms a “thread” when dropped into cold water and doesn’t ball up, it’s not hot enough yet.

Once you get to soft ball stage, remove the liquid from the heat and stir in the white chocolate chips until the chips are completely melted and the liquid is smooth. Then add the marshmallow fluff, nutmeg, and vanilla, and stir until fully incorporated.

Pour the fudge into the prepared 8×8 pan and spread it out evenly. Dust the top with a bit of nutmeg if you wish.

Allow the fudge to cool to room temperature (I always just stick it in the fridge for a few hours), then remove the fudge from the pan and cut into squares.

If you don’t eat it all at once, store any extra fudge in the fridge in an airtight container.

Or if you’re planning on making a bunch and giving it as gifts, fudge freezes well for up to 3 weeks. Just be sure to thaw it to room temperature before serving!

What’s your favorite fudge recipe?

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