I’m officially enamored with eggnog. This holiday season, I’ve already whipped up an eggnog bread and eggnog muffins. My husband has been asking me to bake a batch of my eggnog cookies. And I really want to try a good recipe for making traditional eggnog itself! This eggnog fudge though is fabulous. The delicious flavor of eggnog is packed into little pieces of fudge!
Ingredients needed:
sugar salted butter eggnog white chocolate nutmeg marshmallow creme rum or eggnog extract
How to make Eggnog Fudge:
The complete, printable instructions are at the end of this post. Making candy can be tricky. You need a candy thermometer! Line a square pan with foil or parchment paper. Spray with nonstick spray.
Combine sugar, eggnog and butter in a heavy saucepan. Stirring constantly, bring to a rolling boil until a candy thermometer reaches 234 degrees. You may need to continue to stir and cook on low for 3 to 5 minutes. You want the mixture to get thick like molasses. Then pull it from the heat. Working very quickly, stir in the white chocolate and nutmeg until melted and smooth. Stir in the marshmallow creme and flavoring.
Scrape the mixture into the prepared pan and sprinkle with nutmeg. Smooth the top with a rubber spatula, and let it sit at room temperature to cool and harden.
Cut into squares!
Notes about ingredient substitutions:
Eggnog: I’ve only used regular, full-fat, store-bought eggnog for this recipe. A reader has mentioned that she used soy eggnog and had great success. I haven’t tried using any alternative versions of eggnog, so I can’t recommend. Experiment if you’d like! White Chocolate: I use any kind of white chocolate bar that you can chop into pieces. Bakers white chocolate works just fine, as does Ghirardelli and other brands. A reader has mentioned that she used white chocolate morsels and had success. I haven’t tried using morsels (chips), but you can certainly do so if you’d like. Nutmeg: I like to use freshly grated whole nutmeg for this eggnog fudge recipe. It’s fresh and so flavorful. Whole nutmeg is a little round nut, and you use a nutmeg grater to get the fresh grated nutmeg out of it. If you are using a container of already ground nutmeg, it won’t have as much flavor. So increase the amount and use about 3/4 teaspoon. Marshmallow Creme: Some people have asked if they can use regular marshmallows for this recipe. I’ve never tried using anything but marshmallow creme for eggnog fudge, so I’m not sure if marshmallows will work or not. Rum Extract: You can substitute eggnog extract for the rum extract, if you’d like. One reader mentioned that she used vanilla extract and it turned out great.
Eggnog fudge freezes well, which is a good thing if you don’t wish to have chunks of this lying around. Just store it in a well-sealed container, and it will keep in the freezer for several weeks. I must warn you though… it’s just as easy to take a bite out of frozen fudge than it is when it’s at room temperature. Enjoy!
