So, Eggnog Fudge—Let Me Tell You About It
You know how some recipes just scream holidays? For me, that's eggnog fudge. Every December, the kitchen gets foggy with powdered sugar, and there's always at least one pan of this sweet stuff magically appearing on the counter (my husband swears it’s elves—personally, I blame midnight cravings). I remember the year I accidentally used cinnamon instead of nutmeg, and the whole family was like, “Hmm, this is... different.” Honestly, it wasn’t bad. But it wasn’t this fudge.
Why I Keep Coming Back To This Recipe
I make this when I want something that tastes festive but doesn’t require me to wrestle with pie dough. My family goes bananas for this (my youngest calls it “Christmas blocks”). Plus, if you like to hand out little edible gifts, people act like you’ve given them gold bars—ok, not quite, but close. And you know when you want something creamy instead of crunchy? That’s this fudge. Just one warning: if you’re trying to limit sugar for the week, hide this tin. Or give it to your neighbor. Whichever's easier.
Here’s What You’ll Need (Swaps Welcome!)
- 2 ½ cups white granulated sugar (I’ve used half brown sugar in a pinch, but it came out a little like butterscotch, just saying)
- ¾ cup unsalted butter (but honestly, salted works if you skip the pinch of salt later—my grandma would’ve rolled her eyes, but it works!)
- ½ cup eggnog—homemade or store-bought, no shame at all (I grab whatever’s on sale most of the time)
- 1 teaspoon ground nutmeg (fresh-grated is posh but ground in the jar is perfectly fine)
- ½ teaspoon ground cinnamon (optional; adds a nice warmth)
- 12 oz white chocolate chips or chopped bar (honestly, I once used almond bark because it’s what was in the cupboard, and it was fine)
- 7 oz marshmallow creme (Fluff or the generic stuff—don’t overthink it)
- 1 teaspoon pure vanilla extract (if you forget this step, it’s not the end of the world, but I think it’s nicer with)
- Pinch of salt
Let’s Get Cooking—Here’s How I Do It
- Grab a saucepan—a heavy-bottomed one if you have it, but, you know, whatever isn’t scorched from last week’s pasta will do. Line an 8-inch square pan with parchment paper or foil. Or don’t and spend a few minutes digging fudge out later. Up to you.
- In your saucepan, combine sugar, butter, eggnog, nutmeg, cinnamon, and that pinch of salt. Stir over medium heat (I use a wooden spoon but plastic works too; just don’t leave it in).
- Once the butter melts and sugar is dissolved, bring it to a gentle boil—let it bubble for about 4-5 minutes, stirring all the while. This is when I usually sneak a taste (careful, it’s hot!) or worry it’s going to seize up. It never does. Usually.
- Remove from heat. Dump in white chocolate chips, let them sit for 20 seconds (or so) to soften, then stir like you mean it until smooth and silky-ish.
- Add the marshmallow creme and vanilla. Stir again until everything’s combined and you can’t see streaks. The smell at this point—heaven.
- Pour into the prepped pan. Don’t panic if it won’t behave—just nudge it into corners with a spatula, or frankly, your clean fingers. Top with a sprinkle of extra nutmeg if you’re feeling arty.
- Let cool for several hours (the fridge speeds this up, but sometimes makes it weirdly hard to cut if you leave it overnight—so maybe 2 hours is perfect, but, honestly, I never wait that long anyway).
- Chop into little squares; sneak one before anyone else sees. That’s just good sense.
A Few Notes I’ve Learned The Hard Way
- Don’t use diet eggnog. I tried it once—tasted like sadness. Full fat for the win!
- If you underboil the sugar mixture, the fudge stays sticky—but if you overdo it, it gets grainy. I just do what I can and hope for the best most of the time.
- Parchment paper stuck to the bottom is a pain, so leave some hanging over the edges for an easy lift.
Variations (The Hits and Misses)
I tried a chocolate swirl version with dark chocolate chips once, thinking I could get all fancy, but honestly, it sort of looked like someone sneezed in the pan. Not my best. However, chopped toasted pecans on top? Now, that’s a winner. You could also add a few drops of rum extract for a boozy twist (kids didn’t like it, but I didn’t mind clearing up).
Equipment (But You Can Totally Improvise)
- Saucepan—heavy-bottomed if you’ve got it
- Wooden spoon or heat-resistant spatula (metal gets too hot, trust me)
- 8-inch pan—though I’ve used a bread loaf tin in a pinch. Just makes taller fudge blocks!
- Measuring cups—although I admit I sometimes eyeball the marshmallow fluff with a soup spoon
Actually, if you don’t have parchment, butter and flour your pan—just expect a bit of fudge wrestling later.
How To Store It (Or Don’t—Up To You)
Store the fudge in an airtight container (I use an old cookie tin) in the fridge or at room temp. It’ll last up to a week... though honestly, in my house it never lasts more than a day! If you’re gifting it, stick some wax paper between layers because otherwise, things can get messy. Check out these clever ways to wrap fudge if you’re feeling crafty.
How I Like To Serve Eggnog Fudge
We always put the first batch out with mugs of coffee (or hot cocoa for the kids)—strict rule is you can’t sneak a second piece until someone tells a funny holiday story. Not a bad tradition, I reckon.
Pro Tips From My Goofs
- I once tried rushing the boiling step, poured it too soon, and ended up with runny fudge soup. Don’t do that.
- Sometimes I forget to soften the white chocolate first. It melts eventually, but takes a bit more elbow grease.
- Actually, I find it works better if the eggnog is at room temp. Cold stuff can make the chocolate seize—I’ve learned that the hard way, twice.
Burning Questions (AKA: Things Folks Have Actually Asked Me)
- Can I use eggnog liqueur? Technically, yes, though it’ll maybe add a grown-up kick. If you’ve got little ones, best stick to regular eggnog!
- My fudge turned out grainy—what gives? Oh, mate, that’s probably from overcooking or not getting the sugar to dissolve fully. Still edible. Just a tad gritty.
- Is this gluten-free? Yep, as long as your marshmallow creme and white chocolate are (some brands sneak in flour, weirdly enough, so give those labels a once-over).
- Can I halve the recipe? Absolutely! Or double it, if you want to be everyone’s favorite person at the office party.
- Does it freeze well? Yes, but wrap tightly. Oddly enough, I think it tastes better the next day, after chilling out overnight in the fridge.
If you want even more festive ideas, Check out Sally's Baking Addiction—her holiday section is straight-up magic. Also, sidebar: avoid doing this recipe barefoot. I tripped over my dog last time and almost wore the fudge. Lesson learned.
Ingredients
- 2 cups granulated sugar
- ½ cup unsalted butter
- ¾ cup eggnog
- 12 oz white chocolate chips
- 1 cup mini marshmallows
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
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1Line an 8-inch square baking pan with parchment paper and lightly grease.
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2In a medium saucepan, combine sugar, butter, eggnog, and salt. Cook over medium heat, stirring frequently, until mixture comes to a boil.
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3Once boiling, continue stirring and cook for 6 minutes. Remove from heat.
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4Quickly stir in white chocolate chips, mini marshmallows, nutmeg, and vanilla extract until smooth.
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5Pour the mixture into the prepared pan. Smooth the top and sprinkle with additional nutmeg if desired.
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6Let cool at room temperature until set, then cut into 24 pieces and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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