Recipes | Eggnog Fudge
Eggnog Fudge

Eggnog Fudge

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Eggnog fudge… what says Christmas baking more than eggnog? This eggnog fudge is light and creamy, and super fast to make! And may I say that it’s such a pretty Christmas treat too? Be ready to share some of this yummy treat… it’s super-rich! I don’t think the neighbors will mind…

eggnog fudge


I do recommend using real white chocolate chips over the white “baking chips”. The taste of the baking chips isn’t as rich (or real, let’s be honest) as good white chocolate.

Eggnog Fudge

Take note that the fudge goes through a “chunky” stage when you add the white chocolate chips, and it’s a little scary if you’re not expecting it! It goes away. I promise.

eggnog fudge

Prepare a 9″ x 9″ square cake pan. Line with foil and grease with butter or non-stick cooking spray. In a saucepan combine the butter, sugar and eggnog.

Bring to boil over medium-high heat. Heat until the temperature reaches about 234 degrees.

Stir until chocolate is melted. Note: I panicked at this step because after stirring for another 20 seconds the mixture turned chunky, lumpy, and anything but smooth and pretty. 

I was certain I had done something wrong and my fudge was going to end up in the trash. Not at all! Keep stirring for another minute or so, the fudge will smooth out. Now you need to start working fast at this point! Now stir in the marshmallow cream and brandy.

eggnog fudge


Stir until completely smooth. Pour eggnog fudge into prepared pan and smooth out. Sprinkle with a dusting of freshly grated nutmeg, if you like.

eggnog fudge
eggnog fudge



Chill for a few hours until firm. Use the foil to lift the fudge out of the pan. Cut into squares.

eggnog fudge


Merry Christmas! Jessica

Yield: 20 pieces

Eggnog Fudge

Eggnog Fudge

Made with white chocolate, eggnog, marshmallow creme and love.

Prep Time 20 minutes
Additional Time 2 hours
Total Time 2 hours 20 minutes

Ingredients

  • 1/2 cup butter

  • 1 1/2 cups sugar
  • 
3/4 cup eggnog
  • 1 10 oz. bag white baking pieces
  • 
1 tsp. vanilla

  • 3 tbsp. brandy or rum
  • 7 oz. jar of marshmallow creme

Instructions

  1. Prepare a 9" x 9" square cake pan. Line with foil and grease with butter or non-stick cooking spray. In a saucepan combine the butter, sugar, and eggnog.
  2. Bring to boil over medium-high heat. Heat until the temperature reaches about 234 degrees.
  3. Stir until chocolate is melted. Note: I panicked at this step because after stirring for another 20 seconds the mixture turned chunky, lumpy, and anything but smooth and pretty. 
  4. I was certain I had done something wrong and my fudge was going to end up in the trash. Not at all! Keep stirring for another minute or so, the fudge will smooth out. Now you need to start working fast at this point! Stir in the marshmallow cream and brandy.
  5. Stir again until completely smooth. Pour eggnog fudge into prepared pan and smooth out. Sprinkle with a dusting of freshly grated nutmeg, if you like.
  6. Chill for a few hours until firm. Use the foil to lift the fudge out of the pan. Cut into squares.

Something for cookie baking day…

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8 Comments
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Lynne
Lynne
6 years ago

I’d like to try these for my husband who loves eggnog. Can you taste the flavor of the eggnog in this fudge?

Theresa
6 years ago
Reply to  Lynne

I’m sorry, I missed this! It’s not an overbearing eggnog taste, but very creamy and good!

Lynne
Lynne
6 years ago
Reply to  Theresa

Thanks Theresa ~ my “goodies to try” list is getting longer!

Marilyn
Marilyn
4 years ago

Hi Theresa. Thanks for sharing your recipe. I love eggnog so can’t wait to try it. Also, I signed up for your news letters but something happened that it didn’t go through and I wasn’t able to get the pattern. Hope you can help me. Thanks.
Marilyn

Marci Kentch
Marci Kentch
3 years ago

When do you put the vanilla and rum or brandy in?

Theresa
Admin
3 years ago
Reply to  Marci Kentch

Hi Marci!
Add the brandy with the marshmellow creme, then stir until smooth. Very yummy. Thanks for letting me know!
Blessings, Theresa

Diane
Diane
1 year ago

Hello – can these be freezed?

Theresa
Admin
1 year ago
Reply to  Diane

Hi Diane!
We haven’t tried it, but I totally would if I needed to. I wouldn’t freeze longer than 8 weeks though, just to prevent that freezer taste. Blessings, Theresa

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