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Eggnog Fudge

Eggnog Fudge-Smooth and creamy. A subtle eggnog flavor but not overwhelming, the perfect Christmas Fudge.

Eggnog Fudge-Smooth and creamy. A subtle eggnog flavor but not overwhelming, the perfect Christmas Fudge.

I adore Eggnog. Creamy, thick, that eggy, sweet flavor. I just can’t get enough of it. As soon as I see it on the shelves, I start stocking up. I have no idea why grocery stores and really, dairies, torture me all year long. Only selling it for about 4 weeks out of the year. Usually it shows up the week before Thanksgiving, and then about the second week of December is the last shipment shipped to stores.

And 2 of the kids love it as much as I do. I have to fight for every drop. Is it wrong of me to say I’m glad the hubby and the picky eater don’t like it? And why can’t you buy it by the gallon? My local grocery store only sells quarts. Common, really? I can’t walk into the house with just a few quarts of this heavenly nectar. I’f I go to the “big” store I can get a half gallon. I’m still buying 3 at a time.

Eggnog Fudge-Smooth and creamy. A subtle eggnog flavor but not overwhelming, the perfect Christmas Fudge.

Don’t think this is a lot. Remember, it’s only half gallon jugs. When I buy milk, I buy 3 GALLONS at a time. If we have fresh, still warm out of the oven cookies, you can see close to a gallon disappear at that one sitting. There are 5 of us after all.

And I know I can make my own eggnog but I haven’t found a recipe I like yet.

So, since it’s eggnog season, and I can get my hands on it for the next few weeks, I’m taking full advantage.
I’ve got a few treats you can make with eggnog and I’ll share them all but I wanted to start with this fudge.

Smooth and creamy. A subtle eggnog flavor but not overwhelming. My picky eater loved it.

Crap, now she likes eggnog too.

Eggnog Fudge-Smooth and creamy. A subtle eggnog flavor but not overwhelming, the perfect Christmas Fudge.

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Eggnog Fudge
adapted from Taste of Home and Not So Humble Pie 

Eggnog Fudge

Eggnog Fudge

Ingredients

  • 1/2 cup butter
  • 2 tablespoons heavy whipping cream
  • 3/4 cup eggnog minus 2 tablespoons
  • 2 cups sugar
  • 10-12 ounces chopped white chocolate (chips are fine)
  • 1 jar Marshmallow Creme (7 ounces)
  • 1 /2 teaspoon nutmeg
  • 2 teaspoons vanilla extract

Instructions

  1. Line a 9 x 9 pan ( 8 x 8 works too) with foil, then butter foil well. Set aside.
  3. Combine butter, eggnog, cream and sugar in a heavy medium saucepan. Bring to a boil over medium heat stirring occasionally Once boiling, reduce heat a bit and using a candy thermometer, continue cooking until temperature reaches 234 degrees (soft ball stage) remove from heat, stir in white chocolate. Continue stirring until chocolate is completely melted and blended in. Add in Marshmallow, nutmeg and vanilla. Stir till smooth. Spread into prepared pan.
  5. Garnish with a bit more nutmeg if desired. Let cool at room temperature completely before removing from pan and cutting into squares. Store at room temperature for up 2 a week or in refrigerator for up to 3 weeks.

Notes

recipe source ChocolateChocolateandmore.com

 Eggnog Fudge-Smooth and creamy. A subtle eggnog flavor but not overwhelming, the perfect Christmas Fudge.
 

Want more Fudge?

Chocolate Peanut Butter Fudge-using an old fashioned recipe

Chocolate Peanut Butter Fudge

Cake Batter Fudge-so easy to make and so good to eat!

 Cake Batter Fudge

Milk Chocolate Fudge-smooth, creamy and easy to make!

 Milk Chocolate Fudge

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Reader Interactions

Comments

    • Lynn Reiber says

      December 12, 2013 at 12:11 pm

      The eggnog white chocolate is not good ): I made it and it is way to rich…so rich you can not handle more than a bite or two.. We all thought it was YUK

      • Susan Varner says

        December 13, 2013 at 8:53 am

        I think I’m thinking the same thing Lynn to be honest. Very disappointed here. Oh well… back to the drawing board. 🙁

      • Mel says

        December 20, 2013 at 5:57 pm

        Yes the fudge might have tasted more like white chocolate than eggnog BUT THIS IS A FUDGE RECIPE!!! TOO RICH???? WHY ARE YOU EVEN LOOKING AT FUDGE RECIPES IF YOU CAN’T HANDLE RICH DESSERTS! FUDGEEE IS CONCENTRATED SUGAR!!!!! YOUR CRAZY IF YOU THINK FUDGE IS NOT GONA TURN OUT SUPER SWEET. NO ONE CARES THAT YOU DIDNT LIKE IT YOUR WASTING YOUR TIME POSTING THAT NONSENSE. ALL 6 PEOPLE THAT TRIED IT LOVED IT. THEY ALL COMMENTED THAT IT WAS GREAT EVEN WITH THE VERY SUTTLE HINT OF EGGNOG.

        • Susan Varner says

          December 21, 2013 at 1:06 pm

          Mel… for starters, there is no need to be so RUDE about other peoples’ comments. Everyone is entitled to their opinion (even RANTERS like you), and although 6 people may have made it and loved it, it’s obvious that some of us also made it and didn’t like it. Did you not stop to think that maybe a comment about a problem with the recipe, or a query about how it comes out, might actually be a platform for that issue to invite comments back that might be helpful and SOLVE it? Rather than a vitriolic outpouring of idiocy such as yours.

          Not all fudges are super sweet or super rich. You obviously haven’t been across the full board of recipes. I don’t feel that I’m “wasting my time” replying to you because you need a little educating. Which brings me to another point – try using a spell-checker or buy yourself a dictionary.

      • Carolyn says

        December 20, 2014 at 5:43 pm

        I’m also disappointed by this fudge – all I can taste is white chocolate and it makes me sad.

  2. Jocelyn says

    November 26, 2012 at 12:46 pm

    I know the feeling of having to have some delicious eggnog at this time of year! If you find a store that carries a gallon size, let me know:-) 3 gallons at a time is nothing!!! Gorgeous looking fudge Joan!!!

  10. Hayley @ The Domestic Rebel says

    November 26, 2012 at 3:04 pm

    Eggnog and I have a weird relationship, but despite that, this fudge still looks amazing and I can only imagine how delectable that bite would taste! So sweet + delectable. Yum!!

  18. Colleen says

    November 27, 2012 at 10:52 am

    I’m not a big fan of eggnog but gotta admit, this does look good. I will be making this soon. thank you 4 sharing the recipe
    ColleenB.

  31. Being Home says

    November 30, 2012 at 7:58 am

    Yay! I am making this for my husband and son. They love eggnog! My son is only 3 and can not get enough of the stuff. He even reminded me today to pick some up at the store. lol

    Thank you for sharing. 🙂

    Julie

  32. Courtney says

    November 30, 2012 at 5:45 pm

    This looks so good I had to try it! One question- as it’s cooling it has started bubbling around the edges. Is this normal for fudge (this is my first attempt making fudge or using a candy thermometer, so I’m nervous I skipped something) thanks!

    • Joan Hayes says

      December 1, 2012 at 1:15 am

      I don’t know about around the edges but I did have a few air bubbles. Gently tap your pan on the counter to let the air move to the top. What you might have been seeing was the butter melting from the foil, possibly? Let me know how it turns out.

  36. Charlene@APinchofJoy says

    December 2, 2012 at 4:14 am

    Eggnog by the gallon here too! With your picky eater liking eggnog — sounds like she is just discriminating and was waiting for the good stuff! The fudge sounds delicious. Thanks so much for sharing on Busy Monday!

  42. The Hill Hangout says

    December 10, 2012 at 2:51 pm

    I just made this, and it is delicious! Can’t wait to cut into it when it cools. Will be featuring on my blog TheHillHangout.com next week, with a link back to you, of course. Thanks so much for the idea!

  48. Deb says

    July 13, 2013 at 4:37 pm

    I know I’m 8 months later than everyone else but this is my first visit to your site. I like what I see so I’ll be back often. My husband is a huge eggnog fan and he doesn’t like the home-made stuff so I too have to buy it. My local stores only sell quarts so I by 10 – 15 every week while it is available and freeze it. We can have eggnog in this house right up to August or September.. I thaw it in the frige over night and shake it really well, it is just as good as the day I bought it. I hope this helps your eggnog cravings.

  50. Ela says

    October 24, 2013 at 5:06 pm

    I’ve never had eggnog before but this looks so easy to make. May I know what brand to look for when looking for eggnog in the grocery. Thanks.

  51. Breonna says

    October 27, 2013 at 2:26 am

    So I have a question. The two cups of sugar, on top of the chocolate, marshmallow, AND the eggnog, seems like it would be cloyingly sweet. Is it? Is there a way to make this without so much sugar?

    • Joan Hayes says

      October 28, 2013 at 7:14 am

      Hi Breonna, it is Fudge so there is plenty of sugar but surprisingly, this is’t overly sweet. If you feel it’s necessary, you could reduce the sugar but 1/4 cup but I don’t think taste wise, it would make any difference.

  52. Helen Jones says

    November 14, 2013 at 11:52 pm

    Eggnog and fudge!!!! What a perfectly delish combination!!!! Definitely making this. Thanks for the recipe!!!!!

  54. Cheryl Robbins says

    November 19, 2013 at 9:23 pm

    This recipe is very similar to the one on the marshmellow crème jar but they use evaporated milk can you use that instead of the heavy whipping crème?

  55. Shanai says

    December 4, 2013 at 11:03 am

    I just made this for a party, a cousin who did not like eggnog (like myself) loved it. Although the look on her face when I told her it was eggnog fudge was priceless. My father in law loves eggnog and loves the fudge. Although my fudge came out a little darker in color than yours did. I am also having issues with my burner. I also used homemade Haitian vanilla which has a lot more spicy (like spices not hot) flavor to it. Thanks for the awesome recipe I am sure it will be a holiday favorite in the family.

  56. ami says

    December 5, 2013 at 3:29 pm

    Hi 🙂 This fudge looks divine! I’m definitely going to try and make it. But is there anything I can replace Marshmallow Creme with? Or can I prepare it myself?

  58. Marlene says

    December 9, 2013 at 11:57 am

    Have you ever tried rum flavoring in this fudge ? I love eggnog & have it in the fridge all holiday season.

  59. K says

    December 12, 2013 at 12:50 am

    Hello! I live in South Korea and we cannot buy eggnog here. I make my own every year but it’s not quite as thick as regular eggnog one buys in a store. Any suggestions on preparing it? Should I use less?

    Also, thanks for the link to the homemade marshmallow creme!

    • Joan Hayes says

      December 14, 2013 at 11:20 pm

      If your eggnog is more the thickness of milk (I know my homemade recipe is) I’d probably halve the eggnog in the recipe and use about 1/3 of a cup.

  60. Susan Varner says

    December 12, 2013 at 3:41 pm

    I saw this posted on the “Confessions of Crafty Witches” Facebook page and thought YUM! Just made a double batch to send out to friends as Christmas presents. BUT – I licked the spoon once I was finished and it’s almost unbearably sweet (to my mind) with that amount of white chocolate. If the chocolate was halved, would it affect the consistency to any detriment?

    • Joan Hayes says

      December 14, 2013 at 11:15 pm

      This is a sweet fudge. If you halve the chocolate you won’t have enough chocolate to help the fudge set up. And yes, you can use the alcoholic eggnog for this recipe and it’s yummy! And the booze will help cut some of the sweetness.

      • Susan Varner says

        December 21, 2013 at 1:08 pm

        Thanks for that Joan. 🙂
        And apologies for my less-than-polite reply to Mel’s comment, it just got my hackles up. Feel free to delete if you like. Your blog shouldn’t a place for such nonsense. I let my feelings get the better of me.

  61. Susan Varner says

    December 12, 2013 at 3:44 pm

    Oh good grief, I forgot another thing I was going to ask! Would this work with the alcoholic eggnogs you can buy (I LOVE them!), or would the alcohol affect the outcome? Thanks for any advice you can give me!

  62. Shannon says

    December 12, 2013 at 5:54 pm

    Okay, so I followed the recipe to a T! I even calibrated my candy thermometer 🙁 But, five hours later, letting it cool, it’s the consistency of frosting, not fudge (I’ll admit, it’s my first cooked fudge with a thermometer). Everything I’m reading says I may not have cooked it long enough. I want to try again…. but not sure what I should change? I got it up to 234 degrees, pulled it off the heat and stirred in the white chocolate chips… 🙁

    • Joan Hayes says

      December 14, 2013 at 11:11 pm

      This is a soft fudge but should be denser than frosting. Some eggnogs have more cream in them than others so are thicker, I just use the store brand in the diary section which is pretty thick but I know the Borden brands in the can is thinner. If your eggnog is not thick, I’d recommend cutting back on the eggnog by a tablespoon or two.

      • Veronica says

        December 18, 2014 at 5:02 pm

        The temperature on all candy recipes is for sea level. If you live at a different altitude, you need to adjust the temperature accordingly. Take the difference between the recipe temperature and 212 (temperature at which water boils at sea level). Then, find out what temperature water boils in your kitchen with your candy thermometer. Add the difference to the temperature at which water boils in your kitchen and you have the temperature to take your candy to.
        Example: 234-212=22 (difference)
        Water boils in your kitchen at 199 (true for the benches in Provo, Utah)
        199+22=221 (where you need to heat your candy to)

  63. Bekah says

    December 12, 2013 at 7:38 pm

    So I just made this, followed the recipe exactly and it was a complete bust. As soon as I added the white chips, it instantly became a crumbly dry mess. I continued to push through it and the creme helped to smooth it out a bit, but still nothing like smooth creamery fudge. Not sure what I did wrong. It tastes good but looks god awful!

    • Joan Hayes says

      December 14, 2013 at 11:08 pm

      I’m so sorry you had trouble. It almost sounds as if possible some water (even just a few drops) got into your eggnog mixture and seized up your chocolate, water and chocolate are not friends. Could that be a possibility?

  64. Michelle Service says

    December 14, 2013 at 8:44 pm

    Has anyone actually made this fudge? I made it tonight and altho the taste is amazing…it won’t set up!! HELP!!! Should I try putting it in the refrigerator or the freezer??? It tastes so amazing and I hate to waste this entire amazing batch.

    • Joan Hayes says

      December 14, 2013 at 11:04 pm

      I’m sorry you’re having trouble with the recipe. You can definitely keep it in the fridge which will firm it up. What brand of eggnog did you use? Some are much thicker than others? I use the store brand in the 1/2 gallon container and it’s fairly thick. I know the Borden brand in the can is much thinner.

  65. shawn says

    December 19, 2013 at 9:30 am

    i made this last night and found it too sweet without enough eggnog flavor. it’s a soft fudge but it did set up. after having a fail with another new fudge i found via pinterest i dragged out my candy thermometer. i started making fudge when i was i in college as gifts and got to where i could smell when it was ready to add the chocolate. but i’m having trouble finding the right balance with white chocolate recipes.

  66. Walt says

    December 2, 2014 at 1:54 am

    You can make your own eggnog. That’s what everyone used to have to do. Bartenders would mix it up with egg and cream by the drink, unless they made a punch. Of course, that was before industrial agriculture put salmonella into the ovaries of hens so the store-bought eggs are unsafe. You can do what the dairies do and pasteurize the eggs before using them, or do what I do and keep hens and so have eggs you can eat raw without problem. Separate the eggs and beat the whites and you’ll have eggnog better than anything out of a carton.

  67. Hildegard says

    December 3, 2014 at 1:47 pm

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    I like what I see so i am just follosing you. Look forward to going over your web
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  68. Veronica says

    January 4, 2015 at 12:42 am

    Made this in a 9×13 glass pan and it was plenty thick. The fudge was rather dry and crumbly, but I am not sure if that is a factor of less butter and sugar than my normal recipe or of it being left uncovered for a night. The fudge stuck to the pan, but (again) I am not sure if this was due to less butter in the recipe or if I didn’t butter the pan enough. The white chocolate and the eggnog made a nice flavor combination, but it really didn’t hold a candle to the milk chocolate fudge I make every year. This was a good experiment, but I won’t be repeating the recipe since we need to be picky about where our calories in the dessert category come from. Thanks for the new idea though!

  69. Grace says

    January 7, 2015 at 1:03 pm

    I’m looking forward to trying this fudge recipe! I LOVE eggnog! Since its after the holidays, I’m going to make my own eggnog to use. this is the eggnog recipe I used the last time I made eggnog. it’s terrific!
    1/3 cup whipping cream, 1 cup milk, 1 large egg, 1 tablespoon sugar, 1/4 teaspoon vanilla extract, and nutmeg to taste. mix using a hand blender, and lift it till the beaters are just below the surface (it makes a creamier eggnog). or just put it in a blender (the kind you make smoothies in) on high.

  70. Erin says

    January 9, 2015 at 10:30 am

    I just came across this while looking for new eggnog leftover recipes. I love eggnog also and have had a hard time finding a recipe I liked as well. After a bit of tweaking from different recipes I finally came up with one I’m in love with! And I make it a gallon at a time hehehe. I also heat mine so that the grandkids can drink it because they love it also! I use 24 eggs and a cup of sugar. . Beat well (usually till its light and slightly frothy) 2 small cans of sweetened condeneed milk and (depending on how thic you like it will help determine milk amount I usually start with 2 cups) add 1/2 tea each nutmeg and all spice and 1 tea vanilla heat on med heat while whisking constantly. I usually heat to 160 while whisking for about 5 mins. Take off heat and let cool. Then I put in a clean gallon jug and add more milk till happy with consistency. I have tried it tempering the eggs with the hot milk mixture and it doesn’t have the same taste. It’s a lot of work but I think it’s worth it!

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