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.
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.
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.
Next, grab a medium sized saucepan. Measure out the butter and the sugar. Add them to the pan.
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.
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).
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.
That’s it, your eggnog fudge is done! Kim and I hope you enjoy it and wish you all the best 🙂
- 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.
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- 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 pure vanilla extract
- 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.