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.
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.
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Eggnog Fudge
adapted from Taste of Home and Not So Humble Pie
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
- Line a 9 x 9 pan ( 8 x 8 works too) with foil, then butter foil well. Set aside.
- 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.
- 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
Want more Fudge?
Mel@Mellywood's Mansion says
Oh yum, quick question, can you make marshmallow` creme, I have never heard of it before.
Joan Hayes says
Hey Mel, yes you can, here’s a simple recipe I found for it from Food Network- https://www.foodnetwork.com/recipes/wayne-harley-brachman/fluffy-marshmallow-cream-recipe/index.html
The Hill Hangout says
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!
Joan Hayes says
So glad you enjoyed it. I’m making again this week for gifts!
Anonymous says
Costco sells eggnog by the gallon! Going to have to try this recipe it looks delish!
Joan Hayes says
If only we had a Costco near by. We have Sam’s but I try to avoid it, I spend way too much every time I go in there.
Shiloh Barkley says
Omg, Joan! This recipe rocks. I made it for my husband, but I really like it too!!
Nicole says
Hi 🙂 I made this and it is so yummy!!! Mine does not look pretty like yours though.
Lori @ Operation Dinnertime says
Oh how I wish I weren’t the only one in my household that enjoys eggnog. Then I’d have an excuse to make this more often!
Shiloh Barkley says
Gave you a shout out! https://www.shilohstaste.com/2012/12/rocky-road-fudge.html
Deb says
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.
Joan Hayes says
Thanks for the great tip Deb, I’ll be sure to stock up this coming season!
Patsy Moore says
Could it be made using Boiled Custard instead of Egg Nog?
Joan Hayes says
Of course you can substitute Boiled Custard for the eggnog and it would be delicious!
Ela says
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.
Joan Hayes says
Ela, I usually buy the store brand of egg nog that will be right near the fresh milk in the dairy section.
Breonna says
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
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.
Breonna says
Oh okay. Thank you!!
Helen Jones says
Eggnog and fudge!!!! What a perfectly delish combination!!!! Definitely making this. Thanks for the recipe!!!!!
Andy Upton says
Hello from England !
Is “eggnog” the same as Advocaat ?
Joan Hayes says
Hi Andy, yes, eggnog is very similar but most store bought versions here in the US are alcohol free (we have to add our own!)
Cheryl Robbins says
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?
Joan Hayes says
Hi Cheryl, your fudge will be denser but yes, you can use the evaporated milk instead of the heavy cream. Enjoy!
Shanai says
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.
Joan Hayes says
Don’t you just love proving people wrong about their food tastes! That Vanilla sounds wonderful and I’m sure added to the fabulous flavor!
ami says
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?
Joan Hayes says
Ami, you can certainly make it yourself. Brown Eyed baker has a wonderful recipe for it.
https://www.browneyedbaker.com/2013/05/16/homemade-marshmallow-creme-recipe/
ami says
I made this for Christmas and it was really delicious. In the end, I replaced marshmallow creme with simple white marshmallows which melted perfectly. Next time I will skip nutmeg though. Also, my sugar didn’t dissolve so in the future I will use caster sugar instead. Thank you very much for this recipe 😀 I will definitely make it again 😀
Lori says
Can you freeze this fudge ?
Joan Hayes says
You can. It’ll keep in the freezer for 1-2 months.
Marlene says
Have you ever tried rum flavoring in this fudge ? I love eggnog & have it in the fridge all holiday season.
Joan Hayes says
I haven’t but I’m sure the rum flavoring would only enhance the eggnog flavor. If you try it, let me know!
K says
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
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.
Susan Varner says
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
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
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.