Fudge is always a welcome addition to the party. As is eggnog. But pair them both together and you have all the makings of a seriously good party! This recipe for eggnog fudge blends everything you love about eggnog with everything you love about fudge. And the result is a tasty, decadent treat absolutely nobody could ever refuse!
And if you’re thinking it sounds complicated to prepare, don’t. This recipe is as easy as it is delicious.
Whether or not you’ve made fudge in the past, this isn’t a recipe you’re going to have any trouble with at all. This recipe, which is a beautiful blend of eggnog, sugar, chocolate, marshmallow, vanilla, and nutmeg, is a treat for all the senses.
You need to bring some of the ingredients to a boil and then mix in some more, and spoon it into a baking dish and then comes the difficult part… having to wait until it’s set and ready to enjoy!
Why You’ll Love the Recipe:
This fudge is seriously decadent and seriously good! Homemade fudge is always a beautiful treat but the white chocolate and eggnog in this recipe makes it extra-special.
How to Serve It:
There is no wrong time to serve a piece of fudge, whether you pair it with tea or coffee, package it up as a gift for friends or neighbors, or crumble it over ice cream sundae or cheesecake.
Ingredients:
- Eggnog
- White baker’s chocolate
- Unsalted butter
- White sugar
- Ground nutmeg
- Vanilla extract
- Marshmallow crème
How to make Eggnog Fudge:
In a heavy pot, add the eggnog, sugar and butter, then bring to a boil.
Stir the fudge OFTEN – this is important!
Meanwhile line an 8-inch square baking pan with parchment paper and grease lightly.
After about 10 minutes, or when the mixture in the pot reaches 234°F (use a candy thermometer to check) take the pan off the heat.
Stir in the white chocolate until it melts.
Stir in the marshmallow crème.
Stir in the vanilla and half of the nutmeg.
Spread the mixture into the prepared baking pan and sprinkle the rest of the nutmeg on top.
Put the baking pan in the fridge for 4 hours and then cut and serve.
Eggnog fudge is rich, creamy and delicious. If you want to welcome in the fall in style, choose this eggnog fudge recipe and you will be able to make one of the tastiest, most indulgent sweet treats you ever had!
Eggnog Fudge
Ingredients
- ¾ cup eggnog
- 12 ounces white baker’s chocolate not chocolate chips
- ½ cup unsalted butter
- 2 cups white sugar
- 1 teaspoon ground nutmeg
- 2 teaspoons vanilla extract
- 2 cups marshmallow crème
Instructions
- In a heavy pot, add the eggnog, sugar and butter, then bring to a boil.
- Stir the fudge OFTEN – this is important!
- Meanwhile line an 8-inch square baking pan with parchment paper and grease lightly.
- After about 10 minutes, or when the mixture in the pot reaches 234°F (use a candy thermometer to check) take the pan off the heat.
- Stir in the white chocolate until it melts.
- Stir in the marshmallow crème.
- Stir in the vanilla and half of the nutmeg.
- Spread the mixture into the prepared baking pan and sprinkle the rest of the nutmeg on top.
- Put the baking pan in the fridge for 4 hours and then cut and serve.
Can You Make It Ahead?
Yes, you can make it in advance. Fudge has a good shelf life.
Storage Instructions:
Keep it in an airtight container in the refrigerator or refrigerator. Fudge keeps for months!
Variations and Substitutions:
You can use rum extract in place of vanilla extract if you want.
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