Posts tagged ‘fudge recipe’

December 24, 2015

Eggnog Fudge


Another Christmas treat here for you! Fudge is something I’d only make in the Winter months. Honestly, usually I buy it from a sweet shop on a special occasion, but I wanted to make it myself to give as gifts this year.

Even if you’re not a fan of drinking eggnog – *shudders – you might like this fudge. I definitely lean towards eggnog flavoured treats, rather than drinking it. This recipe is very simple – you can make it even if you don’t own a candy thermometer. There’s hundreds of recipes all over the internet for eggnog fudge and they’re pretty much the exact same thing with minor changes. I’ve combined a few and revised it to my liking. It’s consistently worked for me. 👍


  • 3/4 cup unsalted butter
  • 2/3 cup eggnog
  • 2 cups granulated sugar
  • 2 tsp ground nutmeg
  • 1 1/2 cups white chocolate chips
  • 1 container marshmallow cream
  • 1 tsp rum extract


  1. Line a 9inch pan with parchment paper and lightly grease any part of the tray that the parchment doesn’t cover.  **Its a good idea to have all the ingredients pre-measured and set aside… Take the protective cover off the marshmallow cream and have the chocolate chips ready, etc.
  2. In a medium saucepan, combine the butter, eggnog, sugar and nutmeg. Turn heat to medium/high and bring to a boil, stirring frequently with a wooden spoon.
  3. Boil until the temperature on a candy thermometer reaches 235 degrees. ** If you don’t have a candy thermometer, set a small bowl of cold water nearby, set your timer for 10-12 minutes with the heat on medium (my burner is level 6/7) and stir the mixture constantly until it gets to a soft ball stage. Spoon a drop of the mixture into the cold water, if it forms a ball, you’re set to go.
  4. Remove the pan from the heat and immediately add the rum extract, chocolate chips and marshmallow cream. Stir until it’s smooth and fluffy and there’s no chocolate lumps.
  5. Pour the mixture into the prepared dish. Set aside to cool for a minimum of 4 hours. DO NOT PLACE IN THE REFRIGERATOR TO RUSH THE PROCESS. It will firm up just fine sitting at room temperature.
  6. When the fudge is ready, grab the sides of the parchment paper and lift the entire slab out out of the dish.
  7. Use a large knife to slice into small squares, and serve.
  8. Keep in an airtight container for up to 2 weeks.
  9. You can also freeze it in an airtight container or ziplock bag. When you thaw it, leave it sealed until thawed to avoid drying out.

*Left pic: just reached boiling point. Right pic: boiled for 10 minutes.  Notice how it darkened a bit. Once you add the remaining ingredients, the fudge will lighten up again.

Eggnog Fudge_a

Stir in the chocolate chips , extract and marshmallow cream. It will thicken quickly. Pour into the prepared dish.

Eggnog Fudge_b


~ Crystal


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