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Eggnog Fudge is the perfect holiday fudge recipe!
This homemade eggnog dessert recipe combines white chocolate, marshmallow creme, and Christmas spirit! This easy fudge is cooked on the stove top and it sets perfectly every time. Eggnog fudge is a fantastic addition to all of your other holiday dessert recipes.
EGGNOG FUDGE RECIPE
Every year I make some kind of fudge during the holidays. First year was my microwave fudge that was wildly popular and even mentioned on The Tonight Show! Next year was my Easy Brown Butter Pecan Fudge which arguably may have been the best thing I’ve ever made. Then I made delicious Vanilla Fudge. This year I present to you eggnog fudge.
You ever look on the back of a marshmallow creme jar and there’s a fudge recipe? It’s a very popular recipe that has been around for years and years that basically tells you how to make fudge with sweetened condensed milk, marshmallow creme, and chocolate.
This eggnog fudge recipe basically uses that one as a starting point, but I also referred to my friend Jaime Lyn of I Heart Naptime because she made a beautiful Eggnog Fudge. The end result was this rather easy to make holiday calorie cube, as I like to call it!
What makes eggnog fudge so Delicious?
The key ingredients in eggnog fudge are obviously eggnog, but also marshmallow cream and white chocolate. The white chocolate chips and marshmallow cream makes this eggnog fudge creamy and the perfect amount of sweetness for the holidays! To top off this holiday fudge recipe is the addition of some nutmeg, vanilla extract, and sugar.
How to make Homemade Eggnog Fudge with marshmallow cream:
This Christmas fudge is fairly simple and quick to make! All you have to do is combine the sugar, butter, and eggnog in a pot over medium-high heat on the stove until they reach 234 degrees F. Then, you will want to remove the mixture from the heat and stir in your marshmallow cream, vanilla extract, and nutmeg.
Once you’ve stirred everything together until it’s smooth, you should pour the eggnog fudge into an 8 inch square pan that you’ve lined with parchment paper. By this point, your house should be smelling heavenly with the scent of warm eggnog fudge and marshmallow cream! Once your delicious eggnog fudge has finished cooling in room temperature, you can cut it up and enjoy!
Can you freeze Eggnog Fudge?
Yes! In fact, when you have finished cutting up your eggnog fudge, you should put it in an airtight container and keep it in the fridge or freezer until you are ready to enjoy it again. Though you may not want to stop eating it once you get a taste of the eggnog and marshmallow fluffy goodness! This white chocolate eggnog fudge is best eaten before three weeks.
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Equipment
Ingredients
- 2 cups sugar
- 1/2 cup butter cut into small pieces
- 3/4 cup eggnog
- 11 ounces white chocolate chips
- 1 7 ounce jar marshmallow creme
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
Instructions
- Line an 8 inch square pan with parchment paper. Set aside.
- In a medium sized pot over medium high heat, combine sugar, butter, and eggnog. Allow to come to a full boil while stirring to avoid scorching until the mixture reaches 234 degrees F. As soon as the mixture hits temperature, remove it from heat and stir in the white chocolate until it has fully melted. Add the marshmallow creme, vanilla extract, and nutmeg and stir until smooth.
- Immediately pour into prepared pan and allow to fully cool at room temperature. When ready to cut, transfer to a cutting board and use a sharp knife to cut into 10×10 rows. You can soak the knife in a glass of hot water and wipe clean in between cuts, if desired.
- Store in an airtight container in the refrigerator or freeze. Best if eaten within three weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally created in November 2016 and has been updated with more fun facts and tidbits for your reading pleasure.
The taste was great however the consistency is not the same as regular fudge, I followed all the steps and it’s just not firm. Does the eggnog need to be full fat?
I always use full fat. Were you using lowfat or nonfat?
Can you suggest modifications for adding rum (not rum extract) to the recipe? Thanks!
Hi Jeanne, You’re asking how you would add rum to this recipe? I would just replace the vanilla with rum. Hope that helps! Krissy
It worked deliciously for me. It didn’t cut as neatly as the picture, but good enough to make pieces to share. This was my first try at making fudge. 😀
I have made the Eggnog Fudge and it has not harden. What did I do wrong
Hi Jen! No idea what happened. Were you able to figure it out? thanks, krissy