Two classic Christmas treats are eggnog and fudge, so what could be better than combining them in this Eggnog Fudge Recipe?
White chocolate chips and marshmallow creme gives this fudge its yummy smoothness while the eggnog and nutmeg make it taste like the holiday drink!
Use this eggnog fudge recipe to make a wonderful holiday gift by cutting it into pieces and packing into into a pretty Christmas tin or adding it to a Christmas treat tray.
And while you’re on a roll making yummy treats, be sure to check out our Gingerbread Fudge recipe too! For more egg nog treats, check out our Mini Eggnog Cheesecakes, Eggnog Panna Cotta and Easy Cake Mix Eggnog Cookies.
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Personally, some of my favorite Christmas gifts are the kind I can eat!! As long as its something delicious (like this fudge is), it makes me happy to know that someone took the time to put their own effort into making me a gift.
Food gifts are even more fun when they are presented in a special way. While I am happy to take yummy treats that are just on a plain paper plate or packed in an old cool-whip container, it’s a lot more fun when they are bundled in pretty packaging! I did a little bit of browsing and found all of the fun food containers listed above.
Eggnog Fudge Recipe
INGREDIENTS
1/2 cup Butter
3/4 cup Eggnog
2 cup Sugar
12 oz White Chocolate Chips
7 oz Marshmallow Creme
1/2 tsp Nutmeg
2 tsp Vanilla
Ghirardelli Premium Baking Chips, Classic White ChocolateKraft, Jet-Puffed, Marshmallow Creme SpreadMcCormick Ground NutmegMcCormick Pure Vanilla ExtractPolder Candy ThermometerWilton Perfect Results 8-Inch Square Cake Pan
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How to make eggnog fudge:
Line a 8×8 pan with foil, then butter foil.
Combine butter, eggnog and sugar in a pan and bring to a boil over medium heat.
Cook until temperature reaches 234. (Check with a candy thermometer.)
Remove from heat and stir in white chocolate until completely melted and incorporated.
Stir in Marshmallow creme, vanilla and nutmeg until smooth.
Spread into prepared pan.
Dust top with a little more nutmeg.
Allow to cool before removing from pan and cutting.
Eggnog Fudge – A Christmas Classic
Ingredients
- 1/2 cup Butter
- 3/4 cup Eggnog
- 2 cup Sugar
- 12 oz White Chocolate Chips
- 7 oz Marshmallow Creme
- 1/2 tsp Nutmeg
- 2 tsp Vanilla
Instructions
- Line a 8×8 pan with foil, then butter foil.
- Combine butter, eggnog and sugar in a pan and bring to a boil over medium heat.
- Cook until temperature reaches 234. (Check with a candy thermometer.)
- Remove from heat and stir in white chocolate until completely melted and incorporated.
- Stir in Marshmallow creme, vanilla and nutmeg until smooth.
- Spread into prepared pan.
- Dust top with a little more nutmeg.
- Allow to cool before removing from pan and cutting.
Rosa Maria Escobedo says
I made this. it was easy and fast to make. But it won’t get hard. please advice. I enjoy eggnog. And trying variety eggnog recipes.
Robin can cook. says
delicious!
Danielle says
I was kind of bummed. I love eggnog and was making this for a family gathering. I followed the recipe exactly but it never hardened to be able to cut. It stayed gooey. Any suggestions to why it didn’t harden?
Ashly says
Can you use marshmallows instead of marshmallow creme?
Chrysa says
I haven’t tried that, but I believe you can make marshmallow creme from regular marshmallows. Most recipes that I have seen call for adding corn syrup to the melted marshmallows to turn it into marshmallow creme.
Mary says
This recipe looks so delicious. Can the eggnog fudge be poured into silicone molds? Or do you recommend only using a baking pan, like the 8 x 8 pan in the recipe? Thanks!
Chrysa says
You can definitely put it into molds. This is similar consistency to our gingerbread fudge recipe, which we put into molds.
Liberty says
Hi, I made a batch & loved how easy it was however, when I mixed in the chocolate it seized. I was able to get it to smooth out with the marshmallow creme so I thought it was ok but when I cut it it’s super dry & flakey. Any ideas to why this happened?
Chrysa says
Seizing benerally happens when moisture gets into the chocolate. Even a tiny bit of water, like if you just washed a spoon and didn’t fully dry it before stirring, can cause seizing.
Mary Ann Wislek says
The fudge is delicious. Can it be frozen?
Chrysa says
I have not tried freezing it, but you should be able to. I would recommend storing in a single layer and freezing no more than 3 months.
Marilyn Issac says
How long do you bake the fudge in the oven?
Chrysa says
You don’t bake it at all. It is only the step listed above on the stovetop.
Nadine says
Thank you so much for this recipe. I made it for New Year’s Eve. I got so many compliments on it. It was definitely a crowd favorite. Plus you gave me a good reason to buy a new candy thermometer. 😁 My old one died a couple years back and I never replaced it.
Chrysa says
You’re welcome, Nadine! I’m glad it was a hit. Thanks for letting me know and Happy New Year!!
Samantha says
How long can you store this fudge?
Chrysa says
It should keep about 2-3 weeks in the refrigerator in an airtight container.
Karen says
I’m making this for coworkers should they keep it cold after i give it to them or will it be ok to sit out for the day?
Chrysa says
No, it doesn’t have to be refrigerated – just best for long-term storage. If being eaten within the week it is fine to leave it at room temperature the whole time.
andrea says
No Print option or am I missing it?
Chrysa says
Sorry, Andrea. I had originally posted this last year before I had a print option available. I just added it to the bottom!
Cheryl says
Is this gluten free? and I don’t own a candy thermometer, what else could I use or know if it’s ready?
Chrysa says
Without a thermometer you can use the soft ball test. Drop a little fudge in a cup of ice water. If it forms a soft ball then it’s done. As far as gluten free, I’m not sure. You would want to check the marshmallow creme and chips you are using to make sure they are gluten free.
Cheryl says
thanks
Carol Nine says
This looks delicious. I had never heard of eggnog fudge before reading this.