The holidays just aren’t the same without homemade fudge, and this Eggnog Fudge made from a traditional recipe is a sweet and easy Christmas dessert.
Day 6 of my 12 Days of Holiday treats already? Its not even December yet! Trust me, I’m not normally this prepared. Except when it comes to food. Food rules my life in the best way possible.
MY OTHER RECIPES
Every year I make some kind of fudge during the holidays. First year was my five minute 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. I was all about browned butter that year. This year I present to you eggnog fudge. Kinda perfect for Christmas, dontcha think?
You ever look on the back of a marshmallow creme jar and there’s a fudge recipe? Its 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 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!
Besure to scroll past the recipe below to see all of my holiday treats from 2014 and 2015. Warning – very high sugar and fat content below!
This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
- 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
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 10x10 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.
To see all of 2014’s holiday treats, click the links below:
To see all of 2015’s holiday treats, click the links below: