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Eggnog Fudge

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Wondering what to do with that leftover eggnog? Try our decadent eggnog fudge. It’s a smooth and creamy dessert everyone with love!

Guess what? It’s time for more fudge! Last weekend, we shared our chocolate walnut fudge.

Before that, it was our Bailey’s Irish Cream fudge. Today, we’re sharing Kim’s eggnog fudge.

Now, I know what you’re thinking, “that’s a lot of fudge.”

To which I answer, you can never have too much of this rich and creamy candy.

Multiple pieces of eggnog fudge on a plate.
This holiday treat is a crowd pleaser!

Especially, during the holidays. This dessert is made using eggnog, white chocolate chips, and a few other ingredients.

It’s not hard to make, but it does require a candy thermometer. So, shall we get started?

How to make eggnog fudge?

First, line an 8×8-inch or 9×9-inch baking dish with parchment paper. If you don’t have any, then use non-stick cooking spray.

Granulated sugar and butter in a saucepan.
You need to cook the fudge in a heavy bottom saucepan.

Next, grab a medium sized saucepan. Measure out the butter and the sugar. Add them to the pan.

Eggnog added to the butter and sugar.
Cook the fudge over medium heat.

After that, pour in the eggnog and place the pan over medium heat. Bring the mixture to a boil while stirring constantly.

At that point, reduce the heat to medium-low and place a candy thermometer into the mixture.

The butter, eggnog, sugar mixture cooking in the pan.
Use a candy thermometer for this step.

When it reaches 235 degrees F. turn off the heat and stir in the white chocolate chips.

Now, when the chocolate chips have melted and the mixture is smooth and creamy, stir in the marshmallow crème, ground nutmeg, vanilla extract, and rum extract (optional).

The candy has cooked and is ready to chill.
The marshmallow crème will cause the fudge to lighten in color.

Then, transfer the fudge to the prepared baking dish. Also, smooth out the top and sprinkle it with some more ground nutmeg.

Last, let the fudge set for 4-5 hours before slicing and serving.

The fudge transferred to a square dish to set.
The parchment paper will keep the fudge from sticking.

That’s it, your eggnog fudge is done! Kim and I hope you enjoy it and wish you all the best 🙂

Recipe Tips:

  • For soft-set fudge, let it set on your counter-top at room temperature for 4-6 hours. However, for firm fudge, let it set in your fridge for the same amount of time.
  • The extra nutmeg garnish is optional. With that being said, it will add a touch of flavor to the outside of the candy. Now, if you’re not a fan of nutmeg, leave it off.
  • Using a candy thermometer is NOT optional. If you don’t have one, then I recommend you purchase one before starting this recipe.
The finished eggnog fudge stacked on a counter-top.
You can garnish the fudge with ground nutmeg.
Multiple pieces of eggnog fudge on a plate.

Eggnog Fudge

Yield: 3.5 Lbs.
Prep Time: 5 minutes
Cook Time: 15 minutes
Additional Time: 5 hours
Total Time: 5 hours 20 minutes

Wondering what to do with that leftover eggnog? Try our decadent eggnog fudge. It's a smooth and creamy dessert everyone with love!


  • 2 Cups Granulated Sugar
  • 12 Tablespoons Unsalted Butter (1.5 sticks)
  • ¾ Cup Eggnog
  • 11 Ounces White Chocolate Chips (1 package)
  • 7 Ounces Marshmallow Crème (1 jar)
  • ¼ Teaspoon Ground Nutmeg, plus more for garnish
  • 1 Teaspoon Vanilla
  • ½ Teaspoon Rum Extract, optional


Line a 9 x 9-inch or 8 x 8-inch pan with parchment paper or foil, then grease with butter.

In a medium saucepan, combine the sugar, butter, and eggnog. Bring to a boil over medium heat while stirring occasionally.

Reduce the heat to low-medium, and continue to cook until a candy thermometer reaches 235°F (soft ball stage). Boil at this temperature for about a minute, but don’t let it go over the temperature. Otherwise, the fudge will be hard and crumbly. Remove from heat, and stir in the white chocolate chips until smooth.

Next, stir in the marshmallow crème, nutmeg, vanilla, and rum extract if using. Transfer to the prepared pan, and sprinkle with ground nutmeg.

Allow the fudge to cool at room temperature (4 to 5 hours or overnight), then cut into squares and serve.


The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 2-pieces of eggnog fudge. Actual calories will vary. For more information and tips, please refer to the post.

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Nutrition Information:
Yield: 34 Serving Size: 2 Pieces
Amount Per Serving: Calories: 155Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 17mgCarbohydrates: 22gFiber: 0gSugar: 21gProtein: 1g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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