Eggnog Fudge

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This recipe has been featured in a post on The Recipe Girl blog: Christmas Candy Recipes- Eggnog Fudge

Eggnog Fudge

Yield: 30 to 40 pieces

Prep Time: 30 min

Cook Time: 12 min


2 cups granulated white sugar
1/2 cup salted butter
3/4 cup dairy eggnog
10.5 ounces white chocolate bars, chopped into small pieces
1/2 teaspoon freshly grated nutmeg, plus a little more for the top of the fudge
One 7-ounce jar marshmallow creme
1 teaspoon rum extract


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

2. 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.

3. Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. 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.

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


*This fudge freezes well. Place in a covered container; it will keep for several weeks.

Source: (Adapted from Recipezaar)

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  • Diana McIntyre wrote:

    My fudge did not harden, I boiled to the temp in the recipe, so not sure what hppend???

  • Daniel wrote:

    Siri came across this recipe for me, and I had to try it immediately. I tried it almost as is, but made a couple of modifications:
    –I used Hershey’s white chocolate morsels instead of chocolate bars (I’m too lazy..)

    –For the boil time of 8-10 minutes, I split the difference and boiled for 9

    –Instead of 3/4 cup of egg nog, I used a full one.

    –To safeguard on any temperature issues, (I don’t have a candy thermometer), I added 1/4 cup of caramel bits, and 1/4 cup of sweetened condensed milk. This way if my temperature was too high (turns pasty on the mixing), or too low (turns thin on the mixing), I was covered. At the end of mixing, it was velvety smooth and poured into the pan perfectly. No spreading to level; shake the pan a few times to level it out and pop that baby into the fridge. 30 minutes later it was set.

    First time with this recipe and it turned out perfectly. Can’t wait to try the others.

  • Rachel W. wrote:

    Can this recipe be stored at room temp for a while? Would like to make it for my gift baskets, but prefer room temp stable recipes.

    • Lori Lange wrote:

      should be fine.

  • Erin wrote:

    Yum! Eggnog flavour is often underwhelming in desserts but it’s definitely the star here.

    First time making fudge so I did some research in order to ensure it would set properly, as these little guys are headed on a road trip and won’t be staying chilled.

    Make sure you boil for at least 5 minutes at 234F. It will get almost as thick as molasses and you’ll have to be very attentive to the edges and bottom of the pan to avoid hardening and burning.

    The mixture will start hardening almost instantaneously once removed from the heat. Like the directions state, you will have to move quickly. I added half the choc chips then had to put my mixture back on the heat briefly as it was becoming too difficult to incorporate evenly – 1 minute back on the hot element (heat off) while stirring was enough to get all the choc perfectly incorporated. I then took it off the element to stir in the remaining ingredients. I found I had to work so quickly with the choc chips that I waited to add the nutmeg with the marshmallow cream and rum extract.

    It has been 10 mins since it went in the pan and onto a cooling rack. No fridge time needed to harden.

    Nailed it! Hope this helps y’all 🙂

  • Cindy wrote:

    Can I use Spiced Rum in place of extract? If so same amount?

    • Lori Lange wrote:

      Maybe! But I haven’t tried it…

  • Annie wrote:

    Is there anything i can replace the marshmallow creme with? Is the marshmallow creme the marshmallow sandwich spread? I am not familiar with this item, and don’t see it in my country his looks delicious! 😡

    • Lori Lange wrote:

      I’m not sure- you might try googling substitutes for marshmallow creme.

  • Tiffany wrote:

    Everyone loved the eggnog fudge and the chocolate mint fudge. Thank You!

  • Sara G. wrote:

    I made this last year and used mini marshmallows and white chocolate chips. It turned out great! My uncle kept eating it, and then he girlfriend said, “You should try one of these, they’re really good!” and he said, “Oh, yeah?” and had another piece even though he’d already had five, lol.

  • Maggie wrote:

    Have you tried making this with milk or dark chocolate instead? Not a big fan of white chocolate and wondering if it would work to substitute….

    • Lori Lange wrote:

      I would think that milk or dark choc would drown out any taste of the eggnog.

  • Allison wrote:

    Can I use vanilla extract instead of rum extract? Or almond extract?

    • Lori Lange wrote:

      you can try!

  • Nancy wrote:

    Hi Lori….how many candy bars does this recipe need?? Says 10.5 oz but not quantity. Can’t wait to try this recipe!

    • Lori Lange wrote:

      You need 10.5 ounces of white chocolate- sometimes it comes in bars, sometimes in chunks. Just look at the package and buy 10.5 ounces of it.

  • NCadman wrote:

    Okay, 100% sure I followed recipe exactly… shouldn’t it be liquid-ish still after mixing in the chocolate? (It’s already pretty thick, like cookie dough. Is that right? *embarrassed*

    • Lori Lange wrote:

      Gosh, I’m trying to remember! How did it turn out?

  • stacy wrote:

    Can this be made with Splenda?

    • Lori Lange wrote:

      I don’t use Splenda, so I have no idea.

  • Stefanie wrote:

    I tried this tonight. It’s more like rock candy than fudge. Any ideas what went wrong?

    • Lori Lange wrote:

      Most likely problems with temperature.

  • ashley wrote:

    Made this fudge for Christmas, must have done something wring cause it was more like a sticky mess then anthing, even after leaving it in the fridge over night!! Boo, I esa soo looking forward to eating it!!!

  • Laurie wrote:

    I want to try this recipe. It looks good!
    If there is rainy weather sometimes candy
    Not come out right and gooey. Hope this
    helps too.

    • Lori Lange wrote:

      You’re definitely right- the humidity in the air can affect the outcome of candy making!

  • Lynn wrote:

    @C. Michele–I know this question is a couple years old, but the answer is yes, you can use soy eggnog! I used Silk Nog and Ricemellow Creme (an egg and gelatin free marshmallow creme). It took 4.5 minutes to get to 234 degrees. Perfect.

  • Amie wrote:

    Every fudge recipe seems to use marshmallow creme….does it just make it more fluffy? What if I omit it? I never buy it and don’t really want to use it…

    • Lori Lange wrote:

      For this recipe, you need marshmallow creme.

  • Traci Fielden wrote:

    I have made many different kinds of fudge but this one has me stumped. I can’t get it to set up. Since it has been in the fridge for now 24 hours and it is really sticky, can I reheat it? Should I add confectioners sugar to give it more form? Help….this is for an office party in 2 days!! Thanks.

    • Lori Lange wrote:

      Sounds like it cannot be rescued 🙁 It must have something to do with the temperature… if you read through the comments, you’ll see that’s where things usually go wrong. I’m sorry you had trouble!