Growing up, eggnog was strictly a drinking-only treat in our house. I never imagined you could turn it into anything else until my neighbor brought over a plate of eggnog fudge one Christmas. My kids practically inhaled the entire batch.
That’s when I learned that eggnog isn’t just for sipping – it makes the most wonderful fudge base. And unlike traditional fudge recipes that can be tricky to get right, this eggnog version is actually pretty straightforward. If you can measure ingredients and stir a pot, you can make this fudge.
Why You’ll Love This Eggnog Fudge
- Quick holiday treat – Ready in under 40 minutes, this fudge is perfect for last-minute holiday gatherings or Christmas gift-giving.
- Simple ingredients – You only need 7 basic ingredients that are easy to find during the holiday season – no complicated shopping required.
- No candy thermometer needed – This foolproof recipe doesn’t require any special equipment or candy-making skills, making it perfect for beginners.
- Perfect for sharing – This recipe makes a generous batch that’s ideal for holiday cookie platters, gift boxes, or serving at festive parties.
- Classic holiday flavor – The combination of creamy eggnog and warm nutmeg brings all the cozy Christmas flavors you love into a sweet, melt-in-your-mouth treat.
What Kind of White Chocolate Should I Use?
For fudge-making, it’s important to stick with real white chocolate chips or bars that contain cocoa butter rather than palm oil or other substitutes.
Check the ingredient list – if cocoa butter isn’t listed, you might want to choose a different brand.
Regular grocery store brands like Ghirardelli or Guittard are good options that melt smoothly and set up well in fudge.
If your white chocolate seems thick when melting, don’t add water – this will cause it to seize up.
Instead, try adding a tiny bit more butter if needed. For the best results, chop bar chocolate into small, even pieces before melting, though good quality chips will work just fine too.
Options for Substitutions
While this fudge recipe needs some specific ingredients to work properly, there are a few swaps you can try:
- White chocolate chips: For best results, stick with white chocolate chips, but you can use white chocolate baking bars chopped into small pieces. Avoid using white chocolate candy melts as they won’t set properly.
- Marshmallow fluff: This is a key ingredient that helps create the right texture – I don’t recommend substituting it. If you absolutely can’t find it, you can try using 7 oz of melted marshmallows, but the texture might be different.
- Eggnog: If you’re making this outside of holiday season, mix 3/4 cup heavy cream with 1/4 teaspoon each of nutmeg and cinnamon, plus 1 teaspoon vanilla extract as an eggnog substitute. Non-dairy eggnog works too!
- Nutmeg: Ground mace makes a good substitute for nutmeg, or you can use pumpkin pie spice for a different but nice flavor profile.
- Butter: Stick with real butter here – margarine or other substitutes can affect how well the fudge sets up.
Watch Out for These Mistakes While Cooking
The biggest challenge when making eggnog fudge is getting the temperature right – using a candy thermometer is crucial, and you’ll want to cook the sugar mixture to exactly 234°F (soft ball stage) to achieve the perfect creamy texture.
Another common mistake is stirring the mixture too much while it’s cooking, which can cause the sugar to crystallize and make your fudge grainy – instead, only stir occasionally until the sugar dissolves, then let it boil undisturbed.
When adding the white chocolate, make sure it’s chopped into even pieces and don’t rush the melting process – if it’s too hot when you add the marshmallow fluff, the fudge can become oily or separate.
For the smoothest results, let the fudge cool completely at room temperature before cutting – rushing this step by refrigerating can lead to a crumbly texture and uneven squares.
How to Know When the Eggnog Fudge is Done
Getting the right consistency for fudge is all about temperature and appearance – you’ll know it’s ready when the mixture reaches exactly 234-236°F (soft ball stage) on a candy thermometer.
If you don’t have a thermometer, drop a small amount of the mixture into cold water – it should form a soft, flexible ball that flattens when removed from the water.
Once poured into the pan, the fudge needs about 2-3 hours to set completely at room temperature – it should be firm to the touch and no longer sticky on top. If you press gently with your finger, it shouldn’t leave an indentation.
Storage Instructions
Keep Fresh: Your eggnog fudge will stay perfectly sweet when kept in an airtight container at room temperature for up to 1 week. I like to place wax paper or parchment paper between layers to prevent the pieces from sticking together. For best results, keep it in a cool, dry spot away from direct sunlight.
Refrigerate: Want your fudge to last longer? Pop it in the fridge in a sealed container, and it’ll stay good for up to 2 weeks. Just remember to let it sit at room temperature for about 15 minutes before serving – this helps bring out the creamy eggnog flavor!
Freeze: This fudge is great for making ahead during the busy holiday season! Wrap it tightly in plastic wrap, then place in a freezer bag or container. It’ll keep well for up to 3 months in the freezer. When you’re ready to enjoy, just thaw it overnight in the fridge.
Eggnog Fudge FAQ
Why isn’t my fudge setting up properly?
The temperature is crucial when making this eggnog fudge. I always use a candy thermometer and make sure the mixture reaches exactly 234°F (soft ball stage) before removing it from heat. If you take it off too early, the fudge will be too soft, and if you cook it too long, it might become grainy. This specific temperature ensures the perfect creamy texture.
Do I need to use real eggnog or can I make my own eggnog mixture?
I strongly recommend using store-bought eggnog for this recipe. Commercial eggnog has a consistent fat content and thickness that helps the fudge set properly. I’ve tested this recipe multiple times, and homemade eggnog can cause unpredictable results because of varying fat content and consistency.
Why do you need to add the marshmallow fluff?
The marshmallow fluff is a key ingredient that helps create the perfect fudge texture. It contains special proteins and stabilizers that help prevent sugar crystallization, which means you’ll get smooth, creamy fudge instead of a grainy mess. Plus, it adds a lovely light, fluffy quality to the finished product.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-25 minutes |
| Total Time | 25-40 minutes |
| Level of Difficulty | Medium |
Ingredients
- 12 oz white chocolate chips
- 1 (7 oz) jar marshmallow fluff
- 1 3/4 cups granulated sugar
- 3/4 cup eggnog
- 1/2 cup unsalted butter (1 stick)
- 2 teaspoons vanilla extract
- 1/2 teaspoon nutmeg, with extra for sprinkling
Step 1: Prepare the Baking Dish
Line a square baking dish with aluminum foil, ensuring it covers all sides.
Grease the foil with butter or non-stick spray to prevent the fudge from sticking.
Step 2: Heat Butter, Sugar, and Eggnog
In a large saucepan, combine butter, sugar, and eggnog.
Place the saucepan over medium-high heat and bring the mixture to a boil, stirring frequently.
Heat until the mixture reaches 234º F, using a candy thermometer to check the temperature.
Step 3: Melt the White Chocolate Chips
Once the mixture has reached the correct temperature, remove the saucepan from the heat.
Immediately stir in the white chocolate chips until they are completely melted and the mixture is smooth.
Step 4: Add Marshmallow Creme, Vanilla, and Nutmeg
Working quickly, stir in the marshmallow creme, vanilla extract, and nutmeg until fully incorporated.
The mixture should be thick and well-blended.
Step 5: Transfer and Cool the Fudge
Pour the fudge mixture into the prepared, greased baking dish.
Smooth out the top of the fudge using a spatula.
Sprinkle a bit of nutmeg on top for decoration, if desired.
Let the fudge cool completely and set.
Once firm, lift the fudge out of the baking dish using the foil, cut it into squares, and enjoy!