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

Ingredients:

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

Directions:

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.

Tips:

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

Source: RecipeGirl.com (Adapted from Recipezaar)

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Comments

  • Traci wrote:

    Just wondered if you can use bakers white choc in the egg nog fudge recipe instead of white choc bar?? Thanks

    • Lori Lange wrote:

      Probably.

  • Debbie V wrote:

    Followed recipe to the letter (ie…measurements, hard boil 8 mins) then when I added the white chocolate, it melted and harded into a big ball. I stopped at this point. Not sure what went wrong.

    • Lori Lange wrote:

      I am not sure! Candy can be kind of tricky sometimes. I’ve had some flops before I’ve had success before. Stove temperatures vary too, which contributes to that.

  • Allison wrote:

    made this last night… SO SO good!! thank you!

  • Krissy @ Make It Naked wrote:

    Made these last night without rum extract or rum and are still delicious.

  • Gale wrote:

    Lori, Could I put some real rum in the fudge? How much do I put in?

  • Carol wrote:

    Thanks, Lori! I have tried it a handful of times and had the same soft results but I’m betting you’re right about not cooking it long enough. I will keep trying until I get it right! THanks!

  • Carol wrote:

    posted a comment last year – would love to know if there’s a way to keep the fudge more firm. Mine got very soft and when giving it as gifts, they stuck together and got mushy in the gift bags! Would love any suggestions as this is now a holiday MUST MAKE!!

    • Lori Lange wrote:

      Fudge can be a tricky thing sometimes. Cook it too long or at too high of a heat and it turns out dry and crumbly, and cook it not long enough and it won’t set up correctly. My hunch is that is what happened. Have you tried again?

  • Virginia wrote:

    I made this fudge for my sister–she and I are the biggest egg nog fans… Having never made fudge before, I was a little nervous, but it couldn’t have been easier to make. My sister is a HUGE fudge fan and continues to rave about it. The egg nog flavor really comes through, making this a super creamy, not-too-sweet perfection. Thank you!! Will definitely make this as Christmas gifts for friends!

  • knuckstermom wrote:

    I blogged about your recipe. I just got back from my family get together at my Aunt’s House and OH my goodness. What a success! Everyone loved the fudge. I loved how easy it was. Thanks a million!!! Merry Christmas!!

  • Carol wrote:

    Made this yesterday and it is AMAZING. I love the seasonal decadence it will bring to holiday gifts this year! I have one problem, though . . . I could never stack it the way you did in the picture. It’s nice and firm if I have it in the refrigerator, but if it’s out it gets really soft and starts sticking together. I had cut the fudge and bagged it in cute little holiday bags to give to teachers and after a couple of hours in the bag, they got soft and mushy! How do you get fudge to stay firm???

  • Staci wrote:

    This sounds so yummy! I’m including it in my Friday Favorites this week!

  • Renee CK wrote:

    My friend made this when I posted the recipe and cautioned me to let the first mixture boil at 234 for an extra 5 minutes to get it to set up correctly. I did and it took awhile to set up- I ended up putting it in the fridge. If left out for awhile, it does get really creamy/hard to lift from the container.

    I didn’t get to sample hers to see if/what the difference was, but if it helps someone, then yea! 🙂 But, I got RAVE reviews of it. I probably should just print the URL for this site on business cards I’m giving it out so much!

  • Dian wrote:

    This really looks good! I do have a question It calles for 10.5 white chocolate bars are these in the candy section or is it baking chocolate?
    Thanks for the help.
    Dian
    Ps. another asked if it was 9×9″ pan or 9×13.

    • Lori Lange wrote:

      @Dian, You can use any kind of white chocolate that you can find- in the candy aisle or baking section. You can either use a 9×9 or an 8×8-inch pan for this recipe. 9×13 would be too large.

  • Bianca wrote:

    WHat exactely is marshmallow creme? Can I substitute it with anything? OMG, this looks sooo good!

    • Lori Lange wrote:

      @Bianca, Marshmallow Creme is like melted marshmallows sold in a jar in the USA. I suppose you could try subbing regular marshmallows, though I haven’t tried that yet.

  • Carol wrote:

    would this work with ground nutmeg from the spice aisle or do I need to grind it fresh? Can’t wait to try this!!

    • Lori Lange wrote:

      @Carol, Yes, regular ground nutmeg will work just fine. 🙂

  • Megan wrote:

    OOhh, that sounds really good, and unexpected. I’ll have to try it out on my cousin, who loves eggnog.

  • Lindsay wrote:

    I just made this last night and it was SO good!! Perfect creamy texture fudge and the eggnog taste is amazing!! Thanks for the recipe! I brought a few pieces to share at work, but the rest are in my freezer to go into my Christmas gifts.

  • C. Michele wrote:

    Can you use soy eggnog for this recipe instead of dairy? Any special tips if I do?

    • Lori Lange wrote:

      @C. Michele, Wish I could tell you… I’ve never baked w/ soy substitutes. Please let me know if you try it and it works!

  • Jenna wrote:

    How do you get 30 to 40 pieces out of a 9×9 pan? Are they pretty small pieces or should I put them in a 9×13???? I’m just trying to make sure I do it right!

  • Harold (SMM) wrote:

    Oh my word. This looks absolutely sinful! Makes my mouth water just looking at it.

    I saw you’re tweet about it and all things fudge are a soft spot for me. 😉

    Thanks for posting it. I’m printing it out and will plan to give it a try for the holiday party coming up.