christmas · Desserts

Eggnog Fudge

Eggnog Fudge

I found this recipe on Framed Cooks, and I immediately bookmarked it for later.  I am a big fan of fudge, but I’m more a fan of the milk or semi-sweet chocolate variety.  I also love eggnog, but seldom drink much of it because it is so thick and rich.  This fudge is the perfect solution, because you can cut off a tiny square and enjoy it.

This would be a beautiful addition to your Christmas baking, a plate for your neighbors or co-workers, or a Christmas party.

Super easy to make, if you utilize the fridge, this can be on your table in under an hour.

2 cups granulated sugar
1/2 cup butter
3/4 cup dairy eggnog
12 package (12 ounces) white chocolate chips
1/2 tsp nutmeg, plus a little more for the top of the fudge
One 7 ounce jar marshmallow creme
1 tablespoon rum (or rum extract)


Line an 8 or 9-inch square pan with foil and let it hang over the sides. Butter the foil.

In a heavy, 3-quart saucepan combine sugar, butter and eggnog. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.

Using a wooden spoon, work quickly to stir in white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum. Beat until well blended and then pour into prepared pan. Sprinkle a little freshly ground nutmeg on top. Let stand at room temperature until cooled. Refrigerate if you’d like to speed up the process.

When completely cool, cut into squares. Store in a covered container.

Yield: 30 to 40 pieces


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