Eggnog Fudge

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.


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 extract


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)


74 Responses to “Eggnog Fudge”

Comment Pages 1 2
  1. Angela on December 14, 2011 at 12:23 am

    Yummy! I am *so* going to make this! I love eggnog. I love fudge. This sounds like a win-win to me! :)


  2. Jessica on December 14, 2011 at 1:47 am

    It’s so gorgeous, and white! I love light colored fudge! …I know that’s random, but I do.


  3. Ann on December 14, 2011 at 3:07 am

    This looks amazing! My nephew is crazy about eggnog – this might be the perfect gift! Thanks!


  4. Choc Chip Uru on December 14, 2011 at 4:11 am

    What a cool twist on a traditional dessert to make festive and merry :)


  5. Kiri W. on December 14, 2011 at 6:23 am

    Ever since America introduced me to eggnog, I’ve been in love. This would be the perfect non-chocolate fudge for me. Mmmmm. Gorgeous!


  6. Penny Wolf on December 14, 2011 at 6:35 am

    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.


    • Michelle on December 14th, 2011 at 7:18 pm

      Oh that sounds like an amazing idea!


  7. Katrina on December 14, 2011 at 6:45 am

    I am seriously in love.


  8. Sandra on December 14, 2011 at 7:15 am

    It looks like pure decadence!


  9. LisaH127 on December 14, 2011 at 9:57 am

    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!


  10. Jennifer @ Peanut Butter and Peppers on December 14, 2011 at 9:59 am

    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!


  11. LaurBucks on December 14, 2011 at 10:21 am

    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.


  12. Sarah @ See Sarah Bake on December 14, 2011 at 10:38 am

    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


  13. Kristin on December 14, 2011 at 10:39 am

    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!


  14. Rachel @ Baked by Rachel on December 14, 2011 at 11:10 am

    I’m an eggnog version but definitely saving all of the eggnog recipes I see for next year! Hubs loves it :)


  15. Corrie Anne on December 14, 2011 at 11:56 am

    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!


  16. Amber, RD on December 14, 2011 at 12:34 pm

    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!


  17. Ashley @ Wishes & Dishes on December 14, 2011 at 1:17 pm

    This looks amazing and such a great idea!


  18. Joan on December 14, 2011 at 7:36 pm

    love your blog. i think i’ve gained 8 pounds since i started reading it:)


  19. joanna on December 14, 2011 at 10:06 pm

    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.


  20. Living The Sweet Life on December 14, 2011 at 10:22 pm

    So creamy!! It looks delicious.


  21. Lisa on December 14, 2011 at 10:36 pm

    Are marshmallow creme and marshmallow fluff the same thing?


    • 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.


  22. Tina on December 15, 2011 at 11:11 am

    Do you think the rum extract could be omitted?


    • 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.


      • Christina Bertges on December 24th, 2015 at 3:32 am

        Do you think actual rum could be used?


        • Michelle on December 28th, 2015 at 9:14 pm

          Hi Christina, You could, but I think you would need to use too much of it to get the amount of flavor you’ll get out of the extract, and that extra liquid could throw off the recipe.


  23. Tracy on December 15, 2011 at 2:54 pm

    I’m in love with how creamy and luscious this fudge looks! Major yum!!


  24. Meghan on December 15, 2011 at 5:39 pm

    Looks perfect! Great idea for holiday gifts!


  25. Helen on December 15, 2011 at 8:05 pm

    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!!!!


  26. Dawn on December 15, 2011 at 10:19 pm

    I was looking for an Eggnog Fudge recipe just the other day – thanks!


  27. Rachelanne Gladden on December 16, 2011 at 4:42 pm

    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?


  28. Dianne on December 19, 2011 at 3:38 pm

    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!


  29. Cassie on December 21, 2011 at 7:32 pm

    can you make it without the marshmallow creme?


    • 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.


  30. Kerri on December 22, 2011 at 3:14 pm

    I’m having a hard time finding rum extract. Can I use actual rum instead?


    • 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.


  31. Cindy L. on December 23, 2011 at 1:10 pm

    Can I use white chocolate morsels for the ‘white chocolate’? (:

    thank you!


  32. Kendall P. on December 24, 2011 at 3:18 pm

    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


  33. Cindy L. on December 24, 2011 at 7:40 pm

    I made this tonight..Christmas Eve…and i must’ve had the heat up too the sugar turned brown..I tried to go ahead and continue it anyway..but when I added the 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


  34. Kimberly on November 26, 2012 at 1:41 pm

    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 :(


    • 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.


      • 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 :)


  35. Katrina @ Warm Vanilla Sugar on December 5, 2012 at 7:17 pm

    Just made this and it came out perfect! Thanks so much for this awesome recipe :)


  36. Andrea on December 11, 2012 at 6:20 pm

    This fudge looks lovely! How far in advance do you think I could make it?


    • Michelle on December 12th, 2012 at 10:32 am

      Hi Andrea, Thank you! You could make it up to 2 weeks in advance.


      • Andrea on December 12th, 2012 at 10:37 am

        oh awesome! i am eager to start on my holiday baking/cooking! thanks!


  37. Sarah on December 12, 2012 at 9:48 am

    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?


    • 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.


      • 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!


  38. Kathy on December 14, 2012 at 4:10 pm

    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).


  39. Anna K. on December 18, 2012 at 2:07 pm

    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!


  40. Lesley Mc Intosh on December 20, 2012 at 11:48 pm

    Would love to try this but can’t get eggnog here – wonder if homemade eggnog would work?


    • Michelle on December 21st, 2012 at 8:36 am

      Hi Lesley, Absolutely!


  41. kristie g. on November 17, 2013 at 7:47 pm

    Just made this- and is DELISH. Smooth creamy fudge, I didn’t have rum extract so I used 1/2 tsp of pure vanilla and 1/2 tsp of brandy extract. Flavor is right on. Will make again!


  42. Martha Widholm on December 2, 2013 at 2:12 pm

    We had to alter this recipe a lot so we didn’t have to go to the store. We used 16 marshmallows instead of marshmallow creme, 1/2 c. eggnog and the rest half and half (not enough egg nog), and we used vanilla instead of rum sauce. This recipe was STILL fantastic! This is a keeper for sure.


  43. Tamara H on December 3, 2013 at 1:35 pm

    I am a lover of nuts in my candy & fudge…any thoughts on what might nut(s) might pair nicely with this fudge?


    • Michelle on December 5th, 2013 at 3:16 pm

      Hi Tamara, I think pecans or walnuts would be good.


  44. Dana on December 5, 2013 at 11:47 am

    I love this recipe!! I used your homemade marshmallow creme recipe also. So rich, my first time making fudge.


  45. Beckett @ Birchwood Pie on December 17, 2013 at 7:36 pm

    I was skeptical about whether eggnog and fudge together would be a yay or a nay. Well, this was the biggest hit of all my holiday baking this year. This stuff is the bomb. Followed the recipe 100%.


  46. Tamara on December 21, 2013 at 7:38 am

    I made this fudge yesterday and it is delicious. But… Even after overnight in the fridge it is quite soft. Edible but soft. I followed directions to a T (except I used marshmallow fluff as I couldn’t find creme) and even used a candy thermometer.



  47. Jennifer-in-GA on December 22, 2013 at 12:17 am

    I’d like to mail this as a gift. Is there any way to make this without having to store it in the fridge? Why is the marshmallow used in fudge? My mom never used marshmallow creme in her fudge and it set up beautifly. Just my inquiring mind wanting to know, no offence intended, just asking.


    • Michelle on December 22nd, 2013 at 3:48 pm

      Hi Jennifer, Storing it in the refrigerator keeps it nice and firm, but as long as you aren’t shipping it in extreme heat, I think it would be okay in the mail this time of year. There are many fudge recipes that use marshmallow creme; it’s just another way of making it.


  48. Kerrigan on December 23, 2013 at 10:23 am

    Just made this fudge as Christmas gifts for friends and family. Everyone loved the fudge! Thanks for the recipe!


  49. eileen on December 24, 2013 at 10:48 pm

    Hi :)
    its 2013 Dec 24 :) just made this egg nog fudge :)
    it tastes great :)
    Thisis the first time I have tryed to make fudge….
    I do bake other treats
    My ? Is ….should the fudge b soft or very firm?
    I put it in the fridge… it should firm a bit more
    But oI just wanted to know how the texture should b….
    And if its too soft what did I do wrong


  50. Grace on December 6, 2014 at 5:27 am

    Hi, just a couple of questions as someone who wants to make this in australia. Firstly, we don’t have marshmallow creme here, just fluff, do you think it would work, or is there another alternative i could use? Also just wondering if you used store-bought eggnog or homemade, and if you’d recommend one over the other? Thanks!


    • Michelle on December 6th, 2014 at 8:43 pm

      Hi Grace, You could use marshmallow fluff, and either store-bought or homemade eggnog would work. Usually the homemade stuff has a much bigger punch, so it’s totally your preference.


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