Eggnog Fudge
53 comments » 
Mmm more eggnog deliciousness coming out of the kitchen! I am enamored with the flavor of eggnog being infused into baked goods – all that great flavor, without actually drinking it (it just seems way too thick to me!). Has anyone given the Eggnog Cheesecake Bars a try yet? I could totally see having those for breakfast on Christmas morning 
I mean, it’s sort like a Danish, right?? Now onto this amazing fudge… By far the most texture-perfect fudge I have made to date. It’s smooth, creamy and melts in your mouth. Not to mention packed with delicious eggnog flavor, spiked with nutmeg and some rum extract. Definitely a must-add to your holiday cookie trays!
This is a quasi-easy fudge recipe has a white chocolate base, but isn’t overpowered by the sometimes too-sweet flavor, thanks to a large dose of eggnog, butter and nutmeg. The marshmallow creme gives it a fabulous consistency. Like any fudge, this one involves pretty much constant stirring, but it doesn’t take that long to all come together. For the first time, I didn’t use my candy thermometer and instead used my instant-read digital thermometer and I’m thinking that it might be the key to better texture. I started checking the temperature every 30 seconds or so once the mixture had been boiling for about 5 minutes, until it hit 234 degrees.
Fudge perfection makes my little baker heart dance
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Eggnog Fudge
Yield: 64 pieces
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 8 hours 30 minutes
The flavor of a favorite holiday drink in the form of fudge.
Ingredients:
2 cups granulated sugar
½ cup unsalted butter
¾ cup eggnog
Pinch salt
10½ ounces white chocolate, chopped
½ teaspoon freshly grated nutmeg, plus a little more for dusting the top of the fudge
One 7-ounce jar marshmallow creme
1 teaspoon rum extractDirections:
1. Line an 8-inch square pan with parchment paper and let it hang over the side; set aside.
2. In a heavy 3-quart saucepan, combine the sugar, butter, eggnog and salt over medium heat. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes, until a candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching. Remove from heat.
3. Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle a little freshly ground nutmeg on top. Let stand at room temperature until cooled, then refrigerate overnight until firm.
4. When completely cool, cut into squares. Store in a covered container in the refrigerator.
(Recipe adapted from RecipeGirl)
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Yummy! I am *so* going to make this! I love eggnog. I love fudge. This sounds like a win-win to me!
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It’s so gorgeous, and white! I love light colored fudge! …I know that’s random, but I do.
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This looks amazing! My nephew is crazy about eggnog – this might be the perfect gift! Thanks!
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What a cool twist on a traditional dessert to make festive and merry
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Ever since America introduced me to eggnog, I’ve been in love. This would be the perfect non-chocolate fudge for me. Mmmmm. Gorgeous!
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That looks great! Try making French toast with egg nog. I like it with pools of melted butter and then covered in cinnamon sugar,no maple syrup on this one.
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Michelle on December 14th, 2011 at 7:18 pm
Oh that sounds like an amazing idea!
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I am seriously in love.
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It looks like pure decadence!
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I think the guys in my home would be absolutely in heaven with the idea of Eggnog Fudge. Adding to the list of candy to be made this week-end!
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Oh yum! I haven’t had fudge in so long and this looks so delectable! Maybe I should make some tonight or maybe I better wait till Sunday so I can take it to work and share. This is to dangerous to leave in the house!
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This recipe looks amazing! Going to give it a try this weekend, hope it lasts for more than a day
Sweet treats disapear in our house, lol.
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Is it bad that eggnog always creeped me out so much that I’ve never even tried it. I might be able to take the plunge with fudge vs the actual drink
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Hi MIchelle,
I was up in the middle of the night a few days ago thinking of a way to make eggnog fudge. Thank you for sharing, now I don’t have to give it much thought, can’t wait to try this!
Merry Christmas!
Kristin
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I’m an eggnog version but definitely saving all of the eggnog recipes I see for next year! Hubs loves it
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I made some eggnog fudge last weekend. And it was AMAZING. I’m so glad I had a place to give it away or it’d all be residing on my hips!
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That sounds so awesome! I also love the taste of eggnog, but don’t actually drink it. I have made a few eggnog treats this month, and this looks like a good one to try also!
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This looks amazing and such a great idea!
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love your blog. i think i’ve gained 8 pounds since i started reading it:)
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I have made the eggnog cheesecake bars twice! And will be making them again for Christmas. Absolutely delicious… requests for the recipe both times. Same with the pumpkin cheesecake.
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So creamy!! It looks delicious.
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Are marshmallow creme and marshmallow fluff the same thing?
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Michelle on December 16th, 2011 at 12:18 am
Hi Lisa, They are different, although they are usually right next to each other in the baking aisle at the grocery store.
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Do you think the rum extract could be omitted?
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Michelle on December 16th, 2011 at 12:19 am
Hi Tina, You could, but it would definitely be lacking that characteristic rum-y flavor that old-fashioned eggnog usually has.
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I’m in love with how creamy and luscious this fudge looks! Major yum!!
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Looks perfect! Great idea for holiday gifts!
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I saw this recipe last night and immediately fell in love. In fact I had to go to a cookie/candy exchange today and this is what I took. DELISH!!!!!! I actually used Captain Morgan spiced rum in place of the rum extract and it was a nice touch…if you are into the booze thing! Thanks for a great recipe!!!!
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I was looking for an Eggnog Fudge recipe just the other day – thanks!
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I made the eggnog cheesecake, and it went over like gangbusters. So light and amazing!!! Now these are perfect to use up the leftover eggnog! Cant have waste, can we?
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I just made this today and OH WOW! It is so good and so rich! If you love egg nog then you will love this fudge! It’s so yummy! Thanks so much for sharing this recipe!
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can you make it without the marshmallow creme?
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Michelle on December 22nd, 2011 at 12:41 am
Hi Cassie, No, that’s a key component to the fudge coming together to create the texture.
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I’m having a hard time finding rum extract. Can I use actual rum instead?
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Michelle on December 26th, 2011 at 5:36 pm
Hi Kerri, You would need to use more actual rum to get the same flavor (extract is super concentrated) and I’m not sure if you add that much more liquid what the effect would be on the fudge. I’d be more inclined to suggest you omit it, as you’ll still get a heavy eggnog flavor without it.
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Can I use white chocolate morsels for the ‘white chocolate’? (:
thank you!
Cindy
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Michelle on December 26th, 2011 at 5:44 pm
Yep!
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Made this last night and it is wonderful!
Cindy L. – I used Toll House white chocolate morsels and they worked just fine
Kerri – After searching for and finally finding rum extract, I forgot to put it in…it still came out tasting great
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I made this tonight..Christmas Eve…and i must’ve had the heat up too high..as the sugar turned brown..I tried to go ahead and continue it anyway..but when I added the morsels..it became really thick. I was so excited about this, too! Perhaps I’ll try again some day..I’ve never seemed to have luck with candy that required a thermometer! lol
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Like Cindy, (immediately above posting) I had the same issue. I didnt have a candy thermometer so I googled how to know when the fudge is the accurate temp. Google told me to boil fudge appx 4 minutes to reach the 234 degrees. But this recipe here said 8-10 minutes so I opted to wait. Bummer that it began to carmelize, and became grainy. Perhaps only boiling the fudge 4 minutes would help this if you dont have a candy thermometer
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Michelle on November 26th, 2012 at 11:51 pm
Hi Kimberly, Ugh, I’m sorry you had a bad fudge experience! Unfortunately, stoves can vary greatly in temperature. Electric vs. gas, new vs. older, the size of the flame, etc. can all play a part. The time range I provided was how long it took me, but a thermometer is the surest way to get the temperature right.
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Kimberly on November 27th, 2012 at 4:56 pm
no worries at all!! It ended up tasting good anyways!! Even though I overcooked it. I should have figured because I have stainless steel and a gas stove. Anyway, I’ll just have to try again. I have had many many successful recipes on here though- one of my faves being those cute lil gingerbread men
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Just made this and it came out perfect! Thanks so much for this awesome recipe
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This fudge looks lovely! How far in advance do you think I could make it?
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Michelle on December 12th, 2012 at 10:32 am
Hi Andrea, Thank you! You could make it up to 2 weeks in advance.
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Andrea on December 12th, 2012 at 10:37 am
oh awesome! i am eager to start on my holiday baking/cooking! thanks!
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Hi Michelle! I made this last night for a party on Friday and while I haven’t tasted a piece after chilling in the fridge overnight (so perhaps I’m asking too soon) I certainly licked the bowl after pouring the fudge, and found the flavor to be overwhelmingly white chocolate/sugar, and could barely taste the eggnog. I doubled the recipe for two pans, using 4 cups of sugar, 1.5cups of eggnog, and 1lb 5oz white chocolate. Any thoughts? Does the flavor come through more once it’s chilled?
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Michelle on December 12th, 2012 at 10:41 am
Hi Sarah, I usually don’t find eggnog to be too strong of a flavor in general, except for the nutmeg and brandy/rum. You might want to try an extra sprinkle of nutmeg, or increasing the amount of rum extract.
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Sarah on December 12th, 2012 at 11:00 am
Thanks Michelle! I did use a liberal amount of nutmeg, but sadly it’s too late for me to add more extract (and to make matters worse, I used real rum and didn’t increase the amount :/)
I’ve been trying to think of whether there’s anything I can brush on it or a glaze or something, but my guess is that that wouldn’t take to fudge very well…was hoping for a super strong eggnog-y flavor, but perhaps I’ll have to go for that instead when I made eggnog cheesecake squares!
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Oh my goodness this brings back memories! When I was about 19 or so I tried making fudge. I even bought a thermometer, but I disregarded the note about testing the thermometer in boiling water to see if the reading was accurate. I had eggnog sludge instead of fudge. I love eggnog, so just might try this again (and this time I know my thermometer is accurate).
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I made this fudge for a potluck last night and it exceeded my expectations! Usually I can only handle a teeny tiny piece of fudge, but with this fudge I wanted a few pieces…not sure if that is a good thing or not.
To Kimberly’s issue, I would second Michelle’s comment about stoves varying. I used a candy thermometer so I would get the temp exactly right and it took me longer than 8-10 minutes. Also, even if you get to the perfect temp you have to really stir hard to get it completely smooth upon adding the chocolate and marshmallow cream. I followed the directions to a T and got really smooth fudge that tasted exactly like eggnog. Delicious!
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Would love to try this but can’t get eggnog here – wonder if homemade eggnog would work?
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Michelle on December 21st, 2012 at 8:36 am
Hi Lesley, Absolutely!
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