Home > Recipes > Christmas > Eggnog Fudge
by Michelle
December 14, 2011 (updated Feb 16, 2020)
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4.72 (7 ratings)
Mmm more eggnog deliciousness coming out of the kitchen! I am enamored with the flavor of eggnog being infused into baked goods – all that great flavor, without actually drinking it (it just seems way too thick to me!). Has anyone given the Eggnog Cheesecake Bars a try yet? I could totally see having those for breakfast on Christmas morning :) I mean, it’s sort like a Danish, right?? Now onto this amazing fudge… By far the most texture-perfect fudge I have made to date. It’s smooth, creamy and melts in your mouth. Not to mention packed with delicious eggnog flavor, spiked with nutmeg and some rum extract. Definitely a must-add to your holiday cookie trays!
This is a quasi-easy fudge recipe has a white chocolate base, but isn’t overpowered by the sometimes too-sweet flavor, thanks to a large dose of eggnog, butter and nutmeg. The marshmallow creme gives it a fabulous consistency. Like any fudge, this one involves pretty much constant stirring, but it doesn’t take that long to all come together. For the first time, I didn’t use my candy thermometer and instead used my instant-read digital thermometer and I’m thinking that it might be the key to better texture. I started checking the temperature every 30 seconds or so once the mixture had been boiling for about 5 minutes, until it hit 234 degrees.
Fudge perfection makes my little baker heart dance :)
More Fudge Recipes!
- Easy Chocolate Fudge
- Peanut Butter Fudge
- Chocolate-Peanut Butter Fudge
- Hazel’s Fudge Recipe
- Snickerdoodle Fudge
Eggnog Fudge
Yield: 64 pieces
Prep Time: 20 minutes mins
Total Time: 20 minutes mins
The flavor of a favorite holiday drink in the form of fudge.
4.72 (7 ratings)
Print Pin Rate
Ingredients
- 2 cups (400 g) granulated sugar
- ½ cup (113.5 g) unsalted butter
- ¾ cup (190.5 ml) eggnog
- Pinch salt
- 10½ ounces (297.67 g) white chocolate, chopped
- ½ teaspoon (0.5 teaspoon) freshly grated nutmeg, plus a little more for dusting the top of the fudge
- 7 ounces (198.45 g) marshmallow creme
- 1 teaspoon rum extract
Instructions
Line an 8-inch square pan with parchment paper and let it hang over the side; set aside.
In a heavy 3-quart saucepan, combine the sugar, butter, eggnog and salt over medium heat. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes, until a candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching. Remove from heat.
Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle a little freshly ground nutmeg on top. Let stand at room temperature until cooled, then refrigerate overnight until firm.
When completely cool, cut into squares. Store in a covered container in the refrigerator.
Calories: 74kcal, Carbohydrates: 11g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 6mg, Sodium: 6mg, Potassium: 18mg, Sugar: 11g, Vitamin A: 50IU, Vitamin C: 0.1mg, Calcium: 14mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Snack
Cuisine: American
Originally published December 14, 2011 — (last updated February 16, 2020)
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85 Comments on “Eggnog Fudge”
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Lisa Bostic — Reply
This recipe is really good & easy. My family loved it. I would recommend, a very good eggnog when making, if you like a stronger eggnog flavor.
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Grape — Reply
I have made these two years in a row and this has become one of my favorite recipes for fudge. Last year I had no marshmallow so I googled a marshmallow recipe and it came out great (can’t believe I learned to make marshmallow fluff). The flavors all come together wonderfully and this fudge melts in your mouth with no graininess at all. This year, I cut into small cubes and decorated them with green holly leaves and gel red berries but can not figure out how to share my photo but they were festive. Thank you!
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Lori Ank — Reply
My favorite fudge recipe this season! So creamy with tons of flavor.
I had doubts. I used eggnog from a local creamery that was rich and thick but lacked flavor. The addition of rum and nutmeg made the difference and the ratios were perfect! I used 2 1/2 bars of white baker’s brand chocolate
The color, the creaminess, the texture, the flavor was a perfect 10! Thank you! Definitely a keeper! -
Sondra — Reply
Thank-you for not making me read through your entire blog to get to the recipe! I realize that ads are necessary in a blog but they get to be too much! I belong to a group (About 100 people) who, once a month have a baked good auction. I believe this eggnog fudge will bring in the highest bid!! All monies go to charity. It’s a win/win !
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Victor Lind — Reply
I made a batch of Eggnog Fudge following your recipe. It’s very good and my wife wants me to make more for gifts.
How am I going to make this fudge when Eggnog season is over? Can I just use milk and some spices?
Thanks-
Michelle — Reply
Hi Victor, You could always make your own! https://www.browneyedbaker.com/old-fashioned-eggnog/
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Rose L — Reply
Letting stand at room temperature not a great idea. Put in the fridge to firm up is better.
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Rose L — Reply
Alot of the egg nog recipes say to cool but not put in fridge to cool. I did this last night and it didn’t set or firm up. Alot of the online recipes including yours say to set at room temperature when it should maybe be put in the fridge for a couple of hours.
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Nina — Reply
How long will this keep in the refrigerator? I want to give as a gift on Xmas Eve, and wondering how far in advance I can make it?
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Michelle — Reply
Hi Nina, This will keep for a couple of weeks in the refrigerator. You could definitely make it now!
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Pam — Reply
I love the idea, but in the end, the flavor of eggnog was lost in a sea of white chocolate morsels. Texture is good, directions are spot on, but it really didn’t have the eggnog flavor I was hoping for. I had my son and husband try it without telling them what it was supposed to be, and they just assumed white chocolate fudge. They liked it, which is good, but not what I was hoping for.
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Heather — Reply
This recipe sounds delicious, I cannot wait to try it. I was wk seeing how long it will keep afternoon is made.
Can it be frozen?
Thanks-
Michelle — Reply
Hi Heather, This will keep for a few weeks in the refrigerator.
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Beth — Reply
I pinned your recipe a couple of year ago and yesterday I decided it was time to try it out. So glad I did, it came out perfect!! My husband and children love it. Now to find somewhere to take it so I don’t eat all of it. I broke my candy thermometer last week, so I used my instant read meat thermometer instead, worked out great! I also halved the rum extract. Thanks for a great recipe!
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Grace — Reply
Hi, just a couple of questions as someone who wants to make this in australia. Firstly, we don’t have marshmallow creme here, just fluff, do you think it would work, or is there another alternative i could use? Also just wondering if you used store-bought eggnog or homemade, and if you’d recommend one over the other? Thanks!
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Michelle — Reply
Hi Grace, You could use marshmallow fluff, and either store-bought or homemade eggnog would work. Usually the homemade stuff has a much bigger punch, so it’s totally your preference.
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eileen — Reply
Hi :)
its 2013 Dec 24 :) just made this egg nog fudge :)
it tastes great :)
Thisis the first time I have tryed to make fudge….
I do bake other treats
My ? Is ….should the fudge b soft or very firm?
I put it in the fridge…..so it should firm a bit more
But oI just wanted to know how the texture should b….
And if its too soft what did I do wrong
Thanks-
Michelle — Reply
Hi Eileen, It should be firm. Not rock hard, but firm enough to be able to slice through and stand on its own. Enjoy!
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Eileen —
it came out GREAT!!!!!! BIG HIT!!!!!!
https://scontent-a-lga.xx.fbcdn.net/hphotos-ash3/1526672_10201372722383964_1098286788_n.jpg
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Kerrigan — Reply
Just made this fudge as Christmas gifts for friends and family. Everyone loved the fudge! Thanks for the recipe!
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Jennifer-in-GA — Reply
I’d like to mail this as a gift. Is there any way to make this without having to store it in the fridge? Why is the marshmallow used in fudge? My mom never used marshmallow creme in her fudge and it set up beautifly. Just my inquiring mind wanting to know, no offence intended, just asking.
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Michelle — Reply
Hi Jennifer, Storing it in the refrigerator keeps it nice and firm, but as long as you aren’t shipping it in extreme heat, I think it would be okay in the mail this time of year. There are many fudge recipes that use marshmallow creme; it’s just another way of making it.
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Tamara — Reply
I made this fudge yesterday and it is delicious. But… Even after overnight in the fridge it is quite soft. Edible but soft. I followed directions to a T (except I used marshmallow fluff as I couldn’t find creme) and even used a candy thermometer.
Thoughts?
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Beckett @ Birchwood Pie — Reply
I was skeptical about whether eggnog and fudge together would be a yay or a nay. Well, this was the biggest hit of all my holiday baking this year. This stuff is the bomb. Followed the recipe 100%.
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Dana — Reply
I love this recipe!! I used your homemade marshmallow creme recipe also. So rich, my first time making fudge.
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Tamara H — Reply
I am a lover of nuts in my candy & fudge…any thoughts on what might nut(s) might pair nicely with this fudge?
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Michelle — Reply
Hi Tamara, I think pecans or walnuts would be good.
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Martha Widholm — Reply
We had to alter this recipe a lot so we didn’t have to go to the store. We used 16 marshmallows instead of marshmallow creme, 1/2 c. eggnog and the rest half and half (not enough egg nog), and we used vanilla instead of rum sauce. This recipe was STILL fantastic! This is a keeper for sure.
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kristie g. — Reply
Just made this- and is DELISH. Smooth creamy fudge, I didn’t have rum extract so I used 1/2 tsp of pure vanilla and 1/2 tsp of brandy extract. Flavor is right on. Will make again!
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Lesley Mc Intosh — Reply
Would love to try this but can’t get eggnog here – wonder if homemade eggnog would work?
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Michelle — Reply
Hi Lesley, Absolutely!
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Anna K. — Reply
I made this fudge for a potluck last night and it exceeded my expectations! Usually I can only handle a teeny tiny piece of fudge, but with this fudge I wanted a few pieces…not sure if that is a good thing or not. :) To Kimberly’s issue, I would second Michelle’s comment about stoves varying. I used a candy thermometer so I would get the temp exactly right and it took me longer than 8-10 minutes. Also, even if you get to the perfect temp you have to really stir hard to get it completely smooth upon adding the chocolate and marshmallow cream. I followed the directions to a T and got really smooth fudge that tasted exactly like eggnog. Delicious!
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Kathy — Reply
Oh my goodness this brings back memories! When I was about 19 or so I tried making fudge. I even bought a thermometer, but I disregarded the note about testing the thermometer in boiling water to see if the reading was accurate. I had eggnog sludge instead of fudge. I love eggnog, so just might try this again (and this time I know my thermometer is accurate).
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Sarah — Reply
Hi Michelle! I made this last night for a party on Friday and while I haven’t tasted a piece after chilling in the fridge overnight (so perhaps I’m asking too soon) I certainly licked the bowl after pouring the fudge, and found the flavor to be overwhelmingly white chocolate/sugar, and could barely taste the eggnog. I doubled the recipe for two pans, using 4 cups of sugar, 1.5cups of eggnog, and 1lb 5oz white chocolate. Any thoughts? Does the flavor come through more once it’s chilled?
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Michelle — Reply
Hi Sarah, I usually don’t find eggnog to be too strong of a flavor in general, except for the nutmeg and brandy/rum. You might want to try an extra sprinkle of nutmeg, or increasing the amount of rum extract.
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Sarah —
Thanks Michelle! I did use a liberal amount of nutmeg, but sadly it’s too late for me to add more extract (and to make matters worse, I used real rum and didn’t increase the amount :/)
I’ve been trying to think of whether there’s anything I can brush on it or a glaze or something, but my guess is that that wouldn’t take to fudge very well…was hoping for a super strong eggnog-y flavor, but perhaps I’ll have to go for that instead when I made eggnog cheesecake squares!
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Andrea — Reply
This fudge looks lovely! How far in advance do you think I could make it?
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Michelle — Reply
Hi Andrea, Thank you! You could make it up to 2 weeks in advance.
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Andrea —
oh awesome! i am eager to start on my holiday baking/cooking! thanks!
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Katrina @ Warm Vanilla Sugar — Reply
Just made this and it came out perfect! Thanks so much for this awesome recipe :)
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Kimberly — Reply
Like Cindy, (immediately above posting) I had the same issue. I didnt have a candy thermometer so I googled how to know when the fudge is the accurate temp. Google told me to boil fudge appx 4 minutes to reach the 234 degrees. But this recipe here said 8-10 minutes so I opted to wait. Bummer that it began to carmelize, and became grainy. Perhaps only boiling the fudge 4 minutes would help this if you dont have a candy thermometer :(
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Michelle — Reply
Hi Kimberly, Ugh, I’m sorry you had a bad fudge experience! Unfortunately, stoves can vary greatly in temperature. Electric vs. gas, new vs. older, the size of the flame, etc. can all play a part. The time range I provided was how long it took me, but a thermometer is the surest way to get the temperature right.
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Kimberly —
no worries at all!! It ended up tasting good anyways!! Even though I overcooked it. I should have figured because I have stainless steel and a gas stove. Anyway, I’ll just have to try again. I have had many many successful recipes on here though- one of my faves being those cute lil gingerbread men :)
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Cindy L. — Reply
I made this tonight..Christmas Eve…and i must’ve had the heat up too high..as the sugar turned brown..I tried to go ahead and continue it anyway..but when I added the morsels..it became really thick. I was so excited about this, too! Perhaps I’ll try again some day..I’ve never seemed to have luck with candy that required a thermometer! lol
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Kendall P. — Reply
Made this last night and it is wonderful!
Cindy L. – I used Toll House white chocolate morsels and they worked just fine
Kerri – After searching for and finally finding rum extract, I forgot to put it in…it still came out tasting great
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Cindy L. — Reply
Can I use white chocolate morsels for the ‘white chocolate’? (:
thank you!
Cindy-
Michelle — Reply
Yep!
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Kerri — Reply
I’m having a hard time finding rum extract. Can I use actual rum instead?
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Michelle — Reply
Hi Kerri, You would need to use more actual rum to get the same flavor (extract is super concentrated) and I’m not sure if you add that much more liquid what the effect would be on the fudge. I’d be more inclined to suggest you omit it, as you’ll still get a heavy eggnog flavor without it.
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Cassie — Reply
can you make it without the marshmallow creme?
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Michelle — Reply
Hi Cassie, No, that’s a key component to the fudge coming together to create the texture.
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Dianne — Reply
I just made this today and OH WOW! It is so good and so rich! If you love egg nog then you will love this fudge! It’s so yummy! Thanks so much for sharing this recipe!
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Rachelanne Gladden — Reply
I made the eggnog cheesecake, and it went over like gangbusters. So light and amazing!!! Now these are perfect to use up the leftover eggnog! Cant have waste, can we?
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Dawn — Reply
I was looking for an Eggnog Fudge recipe just the other day – thanks!
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Helen — Reply
I saw this recipe last night and immediately fell in love. In fact I had to go to a cookie/candy exchange today and this is what I took. DELISH!!!!!! I actually used Captain Morgan spiced rum in place of the rum extract and it was a nice touch…if you are into the booze thing! Thanks for a great recipe!!!!
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Meghan — Reply
Looks perfect! Great idea for holiday gifts!
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Tracy — Reply
I’m in love with how creamy and luscious this fudge looks! Major yum!!
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Tina — Reply
Do you think the rum extract could be omitted?
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Michelle — Reply
Hi Tina, You could, but it would definitely be lacking that characteristic rum-y flavor that old-fashioned eggnog usually has.
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Christina Bertges —
Do you think actual rum could be used?
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Michelle —
Hi Christina, You could, but I think you would need to use too much of it to get the amount of flavor you’ll get out of the extract, and that extra liquid could throw off the recipe.
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Lisa — Reply
Are marshmallow creme and marshmallow fluff the same thing?
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Michelle — Reply
Hi Lisa, They are different, although they are usually right next to each other in the baking aisle at the grocery store.
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Living The Sweet Life — Reply
So creamy!! It looks delicious.
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joanna — Reply
I have made the eggnog cheesecake bars twice! And will be making them again for Christmas. Absolutely delicious… requests for the recipe both times. Same with the pumpkin cheesecake.
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Joan — Reply
love your blog. i think i’ve gained 8 pounds since i started reading it:)
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Ashley @ Wishes & Dishes — Reply
This looks amazing and such a great idea!
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Amber, RD — Reply
That sounds so awesome! I also love the taste of eggnog, but don’t actually drink it. I have made a few eggnog treats this month, and this looks like a good one to try also!
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Corrie Anne — Reply
I made some eggnog fudge last weekend. And it was AMAZING. I’m so glad I had a place to give it away or it’d all be residing on my hips!
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Rachel @ Baked by Rachel — Reply
I’m an eggnog version but definitely saving all of the eggnog recipes I see for next year! Hubs loves it :)
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Kristin — Reply
Hi MIchelle,
I was up in the middle of the night a few days ago thinking of a way to make eggnog fudge. Thank you for sharing, now I don’t have to give it much thought, can’t wait to try this!
Merry Christmas!
Kristin -
Sarah @ See Sarah Bake — Reply
Is it bad that eggnog always creeped me out so much that I’ve never even tried it. I might be able to take the plunge with fudge vs the actual drink
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LaurBucks — Reply
This recipe looks amazing! Going to give it a try this weekend, hope it lasts for more than a day :) Sweet treats disapear in our house, lol.
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Oh yum! I haven’t had fudge in so long and this looks so delectable! Maybe I should make some tonight or maybe I better wait till Sunday so I can take it to work and share. This is to dangerous to leave in the house!
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LisaH127 — Reply
I think the guys in my home would be absolutely in heaven with the idea of Eggnog Fudge. Adding to the list of candy to be made this week-end!
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Sandra — Reply
It looks like pure decadence!
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Katrina — Reply
I am seriously in love.
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Penny Wolf — Reply
That looks great! Try making French toast with egg nog. I like it with pools of melted butter and then covered in cinnamon sugar,no maple syrup on this one.
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Michelle — Reply
Oh that sounds like an amazing idea!
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Linda Webster —
Can you use salted butter in this recipe?
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Kiri W. — Reply
Ever since America introduced me to eggnog, I’ve been in love. This would be the perfect non-chocolate fudge for me. Mmmmm. Gorgeous!
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Choc Chip Uru — Reply
What a cool twist on a traditional dessert to make festive and merry :)
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Ann — Reply
This looks amazing! My nephew is crazy about eggnog – this might be the perfect gift! Thanks!
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Jessica — Reply
It’s so gorgeous, and white! I love light colored fudge! …I know that’s random, but I do.
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Angela — Reply
Yummy! I am *so* going to make this! I love eggnog. I love fudge. This sounds like a win-win to me! :)
