If you love eggnog as much as I do, this eggnog fudge is going to be a new yearly tradition. It’s smooth, creamy, and full of classic holiday flavor thanks to the eggnog, nutmeg, white chocolate, and a touch of rum extract.
I first made this recipe several years ago and instantly knew it had to be part of our Christmas treat list. After tweaking the amounts for a year, I found the perfect combination. My kids ask for it every December now—it’s that good.
And don’t worry if you’re not a candy maker. This recipe is simple and just takes a few minutes on the stove. I’ll walk you through the entire thing—you’ve got this!
Why You’ll Love This Eggnog Fudge
- Creamy and smooth – The texture is melt-in-your-mouth perfect.
- True eggnog flavor – Eggnog, nutmeg, and rum extract make it taste unmistakably festive.
- Easy to make – No special candy-making experience needed.
- Perfect for gifting – Wrap a few squares in a tin or box for a thoughtful holiday treat.
- Uses simple ingredients – Nothing complicated or expensive.
If you enjoy easy homemade candy, you’ll also love my fantasy fudge—it’s a classic, creamy treat that turns out perfect every time.
Ingredients
You only need a handful of pantry ingredients to make this fudge:
- Sugar
- Salted butter
- Eggnog – use your favorite brand or recipe! Want to cut back on dairy? I have a delicious vegan eggnog recipe here that works well!
- Salt
- White chocolate chips (or chopped white chocolate)
- Nutmeg
- Marshmallow creme – the secret ingredient! This makes your fudge super creamy and fluffy.
- Rum extract
These come together for a rich fudge that tastes exactly like a cup of holiday eggnog.
How to Make Eggnog Fudge
This fudge cooks quickly, so measure your ingredients ahead of time and keep them nearby.
Prepare the pan. Line an 8×8-inch baking dish with parchment paper, leaving extra hanging over the sides for easy removal.
Cook the base. In a large heavy saucepan, combine the sugar, butter, eggnog, and salt. Heat over medium, stirring constantly until it reaches a rolling boil.
Bring to temperature. Keep boiling and stirring for 8–10 minutes, until the mixture reaches 234°F. A candy thermometer is ideal, but a basic meat thermometer works in a pinch.
Add the flavor. Remove from heat and stir in the white chocolate and nutmeg until smooth.
Finish the fudge. Stir in the marshmallow creme and rum extract. You should have a super silky mixture!
Pour into the prepared pan and smooth the top. Sprinkle a little nutmeg over the surface.
Chill. Let the fudge cool completely at room temperature, then cover and refrigerate overnight.
Cut and enjoy. Use the parchment to lift the fudge out of the pan. Slice into squares.
I’ll leave you with a warning, however….it’s hard to stop at just one piece. This eggnog fudge disappears fast—especially when the kids are home on winter break!
How to Store Eggnog Fudge
Store your fudge in an airtight container in the refrigerator. It will keep well for up to a week.
If you’re gifting it, you can cut it, box it, and keep it chilled until ready to give.
Tips for Success
- Don’t stop stirring. This is the BIGGEST tip I can give you! It keeps the mixture from scorching and helps the fudge stay silky.
- Use good white chocolate. Ghirardelli chips or chopped white chocolate melt beautifully.
- Let it fully chill. Overnight chilling gives you clean, firm squares.
- Work quickly after cooking. Once you remove it from the heat, add everything right away so it blends smoothly.
FAQs
Can I use low-fat eggnog?
Full-fat eggnog gives the best texture and flavor. Low-fat can make the fudge softer and less creamy, so I don’t recommend it. This is a place to splurge and go all out!
Do I have to use a candy thermometer?
A candy thermometer is the most accurate, but you don’t have to own one. A simple meat thermometer works just fine—as long as it reaches 234°F.
Why did my fudge turn grainy?
Grainy fudge happens when the mixture isn’t stirred enough or doesn’t reach the correct temperature. Stir constantly and make sure you cook it to 234°F.
Can I make this without rum extract?
Yes. Rum extract gives that classic eggnog flavor, but you can leave it out or replace it with vanilla extract. The fudge will still taste delicious.
Can I double the recipe?
Absolutely. Use a 9×13-inch pan and increase all ingredients evenly. Cook time stays about the same—just watch your thermometer.
What white chocolate works best?
This is another spot to splurge a bit. High-quality white chocolate melts much smoother. Ghirardelli chips or chopped white chocolate bars work perfectly and give the fudge a rich flavor.
More Eggnog Recipes
Easy Eggnog Fudge
A no-fail eggnog fudge that comes together in minutes. This fudge is smooth, sweet, and full of festive eggnog flavor. It’s an easy holiday candy anyone can make!
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 16 squares
- Category: dessert
Ingredients
- 2 cups sugar
- 11 TBSP salted butter
- 3/4 cup eggnog
- pinch salt
- 10 1/2 oz white chocolate chips or chopped chunks (I use ghiradelli)
- 1 tsp nutmeg
- 7 ounces marshmallow creme
- 1 teaspoon rum extract
Instructions
- Line an 8×8” baking pan with parchment paper with enough to hang over the sides. This makes it easy to remove later.
- In a large heavy saucepan, mix the sugar, butter, eggnog, and salt over medium heat. Stir while it comes to a rolling boil. Continue boiling and stirring constantly for 8 to 10 minutes until a thermometer reaches 234 degrees.
- Remove from the heat. Immediately stir in the white chocolate and nutmeg until melted and smooth. Stir in the marshmallow creme and rum extract. Pour into the parchment paper lined pan. Sprinkle a little ground nutmeg over the top.
- Allow it to cool fully at room temperature, then cover and refrigerate overnight until solid. Cut into squares. Store in an airtight container in the refrigerator. Enjoy!
Notes
Note: a candy thermometer is the most accurate, but I’ve always used a basic meat thermometer because I don’t make candy often enough to warrant one more gadget.
Leave a Reply